basil

Summer Veggie Salad with Herb Vinaigrette

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SO MANY VEGETABLES. That’s what I thought this week after our CSA delivery. However, it’s important to note I didn’t view this as a problem; rather, I immediately planned to make a salad. Summer Veggie Salad with Herb Vinaigrette resulted from my planning, so there we were eating our vegetables and herbs. As you’ll gather, the salad works with any raw veggies, the fresher the better, so throw in what you have. I listed the vegetables I used below, since I loved the mix.

Summer Veggie Salad

2 ears of corn

1 cucumber

1 zucchini

2 heirloom tomatoes

3 carrots

Herb Vinaigrette

1/3 cup olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp basil

1 tsp sage

1 tsp chives

salt and pepper

Boil water for corn, and cook corn for about 3-4 minutes. Roughly chop all veggies, and combine in a large bowl. If warm, rinse corn under cold water to cool, then cut off from cob. In a container with a lid, combine olive oil, apple cider vinegar, dijon, basil, sage, and chives, and shake to combine. Season veggies with salt and pepper, and toss with vinaigrette. Let salad sit covered for 15 minutes to let flavors blend.

Caprese Chicken

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This always happens after spring break. The end of the year comes so fast. Before I know it all my papers are due and I face finals week. This is a beautifully difficult place to be. I dread the busy end of the semester, but I look forward to summer.

Nevertheless, I have to eat, so I continue cooking. I added Caprese Chicken to my weeknight meal rotation, since total prep and cook time is only about 20 minutes.

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Caprese Chicken

1/2 lb chicken breast or tenderloins

1 clove garlic

1 cup cherry tomatoes, halved

4 oz fresh mozzarella cheese, pulled to 1 inch balls

1/2 cup fresh basil, shredded

Salt and pepper, to taste

Dash of olive oil

Heat olive oil in large skillet. Add chicken and garlic. Season chicken with salt and pepper. Cook chicken until one side is brown, about 5 minutes. Turn chicken, and add tomatoes and basil. Continue cooking chicken, and stir tomatoes and basil occasionally. Just before removing skillet from heat (after about 14 minutes), place mozzarella on chicken, and let mozzarella melt. Serve, with tomato juices, if desired.