No. 1 : Quick Recipe
Summer Tomatoes & Bell Peppers with Spanish Vinaigrette
- Large Head of Butter Lettuce
- ½ Cup Chopped Parsley
- ½ Cup Chopped Cilantro
- 4 Large Slicing Tomatoes
- 1 Cup Chopped Manzanilla Olives (or other green olives)
- 1 Cup Sliced Large Caper Berries or 1 Cup Capers
- 1 Cup Chopped Roasted Red Bell Peppers
- *Spanish Vinaigrette
Toss the lettuce with the herbs, and arrange on a large platter Slice the tomatoes and place on top. Scatter the olives, capers and peppers on the tomatoes and then drizzle well with dressing. Let sit for a few minutes to allow dressing to absorb into the salad and serve.
- ½ Cup EVOO
- 1 TB Capers Chopped or whole if small
- 2 TB Sherry Vinegar
- 2 TB Orange Juice
- 1 TB Dijon Mustard
- Sea Salt and Freshly Cracked Black Pepper to taste
Shake all the ingredients together in a jar and taste for salt and pepper.
No. 2 : Kitchen Scoop
Each time I open up social media this year I see a bounty of home grown tomatoes and peppers. Yum! If you haven’t roasted your own peppers, check out this video for the easiest way to make them! Roasting Red Peppers When you roast them, you can freeze and enjoy them later.
No. 3 : Clever Idea
Caper berries are a fun way to add both “pickly” flavor to a plate and nutrition, too. There a three varieties that are widely available; the nonpareil or smallest, the capote that’s a little larger and softer and the largest of all is the caper berry. It looks like a green cherry and is full of firm seeds that burst in your mouth when you bite it. The next time you buy capers – try the berry either whole or chopped like I did in this recipe.
No. 4 : Cheers!
A yummy wine from a woman winemaker known for her high end Malbec, this fruity, floral and aromatic wine pairs super with the crisp acidity of the salad. If you like Viognier or dry Riesling, I think you’ll love the fruit and citrus in this super-value-for-the price bottle