Caprese Salad

Ingredients:

2 Tomatos (heirloom is best, otherwise select a tomato that has a lot of meat)
1 Bunch Sweet Basil
1 Container Fresh Mozzarella (Bel Gioioso brand is good, oviline or perline is my preference)
Extra Virgin Olive Oil
Balsamic Vinegar (Optional)
Salt (Optional)
Pepper (Optional)

Slice the tomatoes 3/8” thick, and arrange slices on a plate.

If you are using the large mozzarella balls, slice in 1/4” slices and place one slice on each tomato slice. If you are using perline or ovoline, sprinkle them whole over tomatoes.

Separate a couple of nice looking sprigs of basil from the bunch, then chop the bunch up. Sprinkle the basil liberally over the plate.

Drizzle with olive oil, and balsamic vinegar if you wish (I’ve heard they don’t use vinegar in insalata caprese in Italy, but in America we seem to like it that way.

Season with Salt and pepper if you wish. Serves about 4.

Palta Reina

This is from Peru, we had it a couple of times while we were there. It’s very refreshing, especially on a hot day when you don’t want to cook.

Ingredients:

1 Avocado
1 can White Meat Chicken
1 Carrot
1/2 cup Cheddar Cheese, (buy pre-shredded or you’ll have to shred)
1 Small Onion
1 Bunch Fresh Green Beans
1/4 cup Frozen Peas (canned peas are too mushy)
1/4 cup Mayonnaise
Salt and Pepper to taste

Halve the avocado and scoop out of the skin, discard pit. You can either keep the two halves whole, which makes for interesting presentation, or slice, which makes for easier eating.

Shred the carrot and the cheese. Dice the onion. Cut the green beans into 1/2" pieces. Thaw the peas, but do not heat up. Drain the can of chicken.

Mix the carrot, cheese, onion, beans, peas, and chicken in a bowl with mayo to moisten. Salt and pepper accordingly.

Serve the chicken salad over the avocado. Muy bueno!

Cucumber Salad

Ingredients:

1 Cucumber
1/4 cup Red or Walla Walla Onion (any sweet onion)
Vinegar (I like red wine vinegar, but you can also use white. I wouldn’t suggest Balsamic, as it has an overpowering flavor)
Pepper

Slice the cucumber thinly (1/8”). Coarsely chop the onion. Place both in a bowl.

Drizzle some vinegar on the vegetables, to taste, really. If you were to take all the vegetables out of the bowl after adding the vinegar, you probably want to see about 1/4 cup of vinegar in the bottom of the bowl. If it’s too vinegary, add a little water. If not enough, add more vinegar!

Add pepper to taste, toss. This salad needs to be tossed whenever you serve some, since the vinegar sinks to the bottom.