I love it all: being outdoors, sitting on the deck, heading to the farmer's market, just being outside!
And when it comes to summer produce, well, tomatoes rock my world--sometimes I eat them like an apple, or turn them into my bruschetta 'Summer In Your Mouth', or add cottage cheese for a light snack. And of course, a sandwich or burger has not quite reached its potential if the tomato is missing.
Anyhow, I stumbled upon a new favorite this summer--a simple combination of heirloom, beefsteak, and cherry tomatoes with a hot, seared, and briny Greek cheese called Halloumi--found at Trader Joe's or Whole Foods.
I call it my alternative to the traditional Caprese Salad Jon and I love this time of year. Halloumi comes pre-packaged, oftentimes sliced perfectly for immediate use. It's delicious all by itself when seared and eaten with fresh bread, too.
Whatever you do, keep it simple with just a drizzle of olive oil, lemon juice or add a few teaspoons of my Summer Pesto--AWESOME! A great summer salad or meal for college living.
(Original recipe idea for using Halloumi found in Cooking Light and Epicurious magazines--seems to be the new fad...and for good reason...DELISH!)
Handful of arugula
Fresh Beefsteak, Heirloom, Cherry Tomatoes
1-2 Tbls of fresh basil pesto
Fresh lemon juice
Salt & Pepper to taste
1. Wash your hands and produce.
2. Assemble your plate with arugula and fresh sliced tomatoes.
7. Drizzle with olive oil, lemon, salt & pepper to taste.
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