Letters from a Hill Farm
This is my favorite type of salad! Yours looks so yummy!!
Well, Sherri, as you know I don't care for cheese, but Tom was thrilled with it! The picture is rather Christmasy isn't it?!
Oh yum! I love this!
Tom does, too, Kay!
This looks delicious. The picture at the top of your blog today is really amazing. I would love to be transported there...
Ah, "insalata caprise"! Our very favorite, especially when it's made with fresh basil. You take me to Italy, Nan. ;)
Just found your blog and wanted say hello. I love it! And that salad looks delicious! Where in Northern New England are ya from? I hail from CT myself...
That is one of my favorite combinations! Sometimes we put it on small rounds of toasted french bread and stick it under the broiler to make crustini.
I love those big chunks of mozzarella!!
Thanks Brianna Mae! I'm so impressed with your 'authenticities.' Staci, as Monica on Friends used to say, 'I KNOW!' I didn't slice 'em. :<)Book Psmith, how is crostini different from bruschetta? I'm sure Tom would like this,too.Not a bad place to be, eh Dolce Bellezza?!Thomas, if you like those ingredients, my guess is you'd love the salad. Thanks about the header - it is the view out our bedroom window.
One o my favourite salads, too. I'd need to go straight to the fridge, if I hadn't just eaten supper,
Maybe tomorrow, Wild Somerset Child!
I love this salad. I order it often at the little Italian place we go to near our house. They call it Caprese Salad. Yum!
One of my favorites, too! I use extra virgin olive oil, and a little kosher salt, but skip the pepper.
It's the simple salads that always the yummiest! :)
My bruschetta recipe consists of romas, minced garlic, basil and olive oil and I usually let it marinate for a little bit, then spoon it over the bread. The crustini is more like your salad in that we toast the rounds (after drizzling with olive oil, kosher salt and pepper) under the broiler, then on each round we sprinkle ribboned fresh basil, layer a slice of roma tomato, top off with a slice of mozarella, then slide under broiler until cheese is melty and slightly browned. Yummy as an appetizer but really could be a meal.
Nan, I love this salad. Usually make in the summer when garden is yielding. Have a great Thanksgiving. I am always checking in but do not comment often.
this is one of my favorite meals with tomatoes fresh from the garden.
Hip Chick, they aren't 'fresh from the garden' but still pretty good - I get them at my local food co-op, and they come from here:http://vermonthydroponic.com/One Woman's Journey, it is good to see you! I haven't been by as often as I want to lately. Kay, it would have been so much fun to have you sitting at the table with Tom!JoAnn, yeah I always buy really pricey olive oil. Some people say it doesn't matter but a lot of the cheap ones have additives. Tom is the pepper man, not me! I'm a salt person all the way.Book Psmith, I copied your comment and put it in my email cooking folder. Thank you for coming back to tell me.Eva, you wouldn't believe my 'salad' favorite. I eat nothing but lettuce without even dressing. A rabbit I am.:<)
I love best tomato and red onion salad, with Basil leaves and vinaigrette. Just make sure that you slice the red onion very finely and allow the vinaigrette about half an hour to seep into the tomatoes and onions before you serve. Margaret P
How nice to hear from you, Margaret. I'll pass this along to Tom. He's the onion and vinaigrette fellow (as well as the cheeseman) in the house. :<)
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