Caprese Salad

caprese salad (19) WM

It has been raining all week here in Northern Colorado, but the weather is supposed to make a change for the better – just in time for the holiday weekend!  The nights and mornings are much more crisp, fall is totally in the air!  I love fall but am not really looking forward to the snow and the lack of summer produce like the wonderful tomatoes and basil used in this salad.  (the bowl & spoon are from Greece, how cool is that!  My husband’s parents brought it back for us several years ago.  Greece is on my list of places to visit…hopefully soon!)

This salad can either be layered in rows – tomato, cheese, basil – or mixed up like it is here.

caprese salad (9) WM

serves 4

time: quick, about 5 minutes unless you cut really slowly



1 tomato (or half & half of red & orange, or whatever colors – you can also use cherry tomatoes)

handful of basil, torn up

buffalo mozzarella (the kind in water, though regular mozzarella will work too but it’s not as good)

balsamic vinegar

olive oil


Lawry’s season salt



1) Cut the tomatoes up into bite sized pieces, tear the basil up, cut the buffalo mozzarella into bite sized pieces (if you are doing the layering method slice the tomato & mozzarella into circles) and place is a shallow bowl.

2) Stir up the balsamic vinegar & olive oil, about 3 teaspoons of olive oil and 1-2 teaspoons of balsamic vinegar.  Sprinkle in the pepper & Lawry’s season salt to taste. Pour the vinaigrette onto the tomatoes, basil and cheese – gently mix in the vinaigrette.


caprese salad (13) WM

corn, bacon & tomato salad

corn, bacon & tomato salad WM

I am pretty much excited that summer is here once again.  I am a California girl, and I live for the sun (but not the heat).  I love the water, the warm air, sitting outside with friends eating/drinking/chatting at night and most of all the fresh fruits and vegetables.  All of these things make me so happy.  This is a salad that goes perfectly well with all things summer.


1 can corn, drained

red & yellow cherry tomatoes, sliced in half

baby mozzarella balls, sliced in thirds

4-6 bacon sliced, cooked and crumbled

basil, sliced

olive oil

balsamic vinegar

Lawry’s seasoned salt

black pepper



1) Cook the bacon until it is crispy, drain off the fat and crumble with your hands once it is cooled, set aside.

2) Chopped all of the vegetables and the baby mozzarella balls.

3) Combine all of the ingredients in a serving bowl.

4) Stir together approximately 4 tablespoons olive oil, 2 1/2 tablespoons balsamic vinegar and sprinkle with Lawry’s seasoned salt & black pepper; drizzle over the salad and stir to combine.

5) Set the croutons next to the corn, bacon, mozzarella and tomato salad so the the salad can be topped with the croutons.

Whipped Feta & Veggie Crostinis

whipped feta bites (1) WM

Whipped feta is pretty much amazing.  It is just feta cheese and cream cheese.  After you whip it you add it to bread (or toast) and add any veggies (or fruit) that you want.  It’s that simple.


10 oz. feta cheese (plain, not flavored)

8 oz. cream cheese (soft, not the log kind)


1. Dump the feta cheese and cream cheese into a food processor and blend until creamy.  This will take, I don’t know maybe close to 10 minutes – you’ll want all of the lumps to be gone and the whipped feta to be absolutely creamy.

It’s up to you what to do with the whipped feta.  I sliced some whole wheat bread, spread the whipped feta on top, placed some sliced tomatoes & bell peppers on top, put a fresh basil leaf on top and ground some fresh black pepper over the veggies.  You could add some honey while blending the feta and cream cheese and use fruit instead of veggies – the options are endless!

Tomato & Feta Toasts

tomato and feta toasts (1) WM

I cannot believe how amazing this salad / toast was.  In fact, I want one right now.  I’m pretty much drooling.  This recipe will be a go-to summer salad recipe.  See, there are so many amazing ways to eat your veggies!

prep/total time: approximately 20-25 minutes

 tomato and feta toasts (2) WM


1 teaspoon finely chopped fresh thyme

handful basil leaves, chopped

1 teaspoon grated lemon rind

sliced tomato or cherry tomatoes

1 English cucumber, thinly sliced

1 bell pepper, diced

1 lemon, juiced

3 tablespoons extra-virgin olive oil

freshly ground black pepper

pinch of kosher salt

feta cheese, crumbled

goat cheese, crumbled

toasted French bread, 2 slices each person

handful pine nuts, toasted

handful of arugula per person


1. Chop, slice, and grate all needed ingredients.

2. Mix the olive oil, pepper and salt together, stir in the chopped, sliced, grated ingredients.  Gently fold in the crumbled cheeses.  Let stand for 10 minutes.

3. Slice and toast the bread.

4. Toast a handful of pine nuts – careful not to burn, you only want them golden brown.

5. Place a handful of washed arugula on each plate.

6. Place the toast on the sides of the plate.  Arrange the cucumber on the bed of arugula, and scoop out the cheese and olive oil mixture on top of the toasts and arugula.  Enjoy!

tomato and feta toasts (3) WM

Corn, Chorizo, and Shrimp Salad

This is a pretty amazing salad.  One that is a total crowd please and is totally easy to prepare (I like that!!).

corn, chorizo, shrimp salad (3) WM

prep time: approximately 15-60  minutes

cooking time: approximately 20 minutes


4 ears of fresh corn or 3 cans of corn, drained

1 pound raw shrimp, peeled

1 package Spanish chorizo sausage

2 bunches green onions, chopped

handful basil leaves, chopped

handful red cherry tomatoes (or regular tomatoes sliced)

handful yellow cherry tomatoes

2 garlic cloves, minced

1 1/2 – 2 tablespoons Sriracha

2 teaspoons grated lemon rind

juice from 1 lemon

1/2 teaspoon salt

2 tablespoons olive oil


1. If you are using fresh ears of corn, peel and boil for 60 minutes, then slice the corn kernels off.  Otherwise open the cans of corn and drain.

2. Add the peeled shrimp into a pan of boiling water and cook for 5-7 minutes, until they turn pink.  Drain.

3. Cook the chorizo sausage.  Drain.

4. Slice, chop, mince, grate all needed ingredients.

5.  Combine all ingredients in a bowl, stir well, taste and add any additional seasonings.  Keep chilled and serve chilled.