Two Summer Salads
Asparagus, Strawberry, and Feta Cheese Salad
Ingredients
1 bunch of fresh asparagus
I - 2 c chopped fresh strawberries
8 oz feta cheese, crumbled or chopped
Best vinaigrette
Directions
Bend each stalk of asparagus until the tough end snaps off. Wash and chop into 1 - 2 inch pieces. Steam in a steamer basket over boiling water for 1 minute. Immediately immerse in a bowl of ice water to stop the cooking. This will make for a crisp asparagus. You can cook it a little longer if you like it softer.
Combine ingredients and toss with vinaigrette. Add pepper and salt to taste but remember feta cheese can be pretty salty.
Classic Tomato Caprese
Ingredients
2 - 3 heirloom tomatoes, a variety of red, orange, and or yellow
1 container fresh mozzarella cheese balls, halved
1/2 cup chiffonade cut basil leaves
Extra virgin olive oil
Barrel-aged dark balsamic vinegar
Directions
Slice tomatoes and cut each slice in half. Arrange on a platter, alternating the color of the tomatoes. Top with fresh mozzarella.
Stack the basil leaves into a tower. Starting with one end, roll into a tight cylinder. Slice into very, very thin strands. Once you have finished, let the roll unravel and you will have curly thin “chiffonade” basil slices. Sprinkle over the tomatoes evenly.
Drizzle olive oil and balsamic over the dish. If you want to plate it artfully, put balsamic into a squeeze bottle and make criss-crosses or another design over the dish. Top wit salt and pepper to taste.