Caprese Salad

Caprese Salad is a very easy to make salad that is still full of flavor. It's perfect for those hot summer evenings when you don't want to heat up the whole house with the stove or oven.  It's also as easy to make for one person or the whole family - just figure one tomato per person as a side or an appetizer .



Cut tomatoes into slices or wedges.
Cut fresh mozzarella into manageable size slices or chunks.
Place on plate or serving dish. 
Sprinkle on a bit  of salt and pepper.
Top the tomatoes and mozzarella with fresh basil.  I'm growing boxwood basil this year, so my leaves are fairly small, but it you are using a variety with larger leaves, you may want to chop them up a bit.  Or not -  leaving them whole makes for a nice presentation, it's all up to you
Drizzle on a bit of extra-virgin olive oil and balsamic vinegar.
Enjoy.

Works well on it's own as a meal or to go along with burgers or brats on the grill.   Or if you are like me and loving all the fresh produce that's just now ripening, have it with an ear of corn for a quick and easy meat free meal.

Green Bean and Fennel Salad

Another great salad that you can make with Ber-Gust Farms produce. The green beans can be blanched a day or two in advanced, but don't add the dressing until you are ready to serve the salad as the fennel will discolor.

Dressing:
 3 tablespoons balsamic vinegar
 2 tablespoons fresh lemon juice
 2 tablespoon olive oil


Salad:
1 pound green beans, trimmed
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced
1 cups chopped fresh Italian parsley
Onion, thinly sliced
Bell pepper, cut into thing strips (I think the red, yellow, or orange add a nice touch of color)


Shave Parmesan and toasted walnuts  for topping.  When I toast the walnuts, I added just a touch of maple syrup to give some sweetness.

 Whisk first 3 ingredients in medium bowl to blend for the dressing. Season with salt and pepper.

Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water to stop the cooking process. Drain beans. Pat dry.

Place beans in large bowl. Add fennel, onion, pepper, and parsley. Drizzle dressing over; toss. Top with cheese and walnuts.

Greek Style Zucchini Salad

This salad is a great way to use some of the zucchini, summer squash, onion, bell pepper, and tomatoes that are in season this time of year. It can be made a head of time for your next picnic or family bbq.









Dressing:
3 Tbs. lemon juice
1 clove garlic, minced (about 1 tsp.)
1/3 cup olive oil

Salad:
2 medium zucchini, sliced thin  (about 4 cups)
1 medium yellow summer squash, sliced thin  (about 2 cups)
1 medium sweet onion, thinly sliced (about 1 cup)
1 bell pepper, sliced into thin strips  (about 1 cup)


Garnish:
2 large tomatoes, sliced
1/2 cup crumbled feta cheese
2 green onions, chopped (about 1/4 cup)
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh oregano

Whisk together lemon juice, olive oil and garlic in large serving bowl. Season with salt and pepper.
Add zucchini, summer squash, bell pepper, and onion. Toss to coat. Cover and marinate overnight, or up to 2 days.



Top with tomato and sprinkle the feta, green onions, mint, oregano and parsley just before serving.