Random Recipe: Blueberry Caprese Salad

Over the summer, there are specific food dishes that especially hit the spot. All the fresh fruit and berries you can imagine, yummy and cooling beverages, and any refreshing dishes that beat the heat. One of those in our house is Caprese Salad. There is something about mozzarella, basil, and tomatoes that just screams summer. So when I found this recipe from Love and Olive Oil for a Caprese Salad that includes blueberries, I thought – YUM! We made it on the Fourth of July. We were not intending to be patriotic, that was all luck.

I’ve changed it to our liking, but the gist is similar. I spooned a bit on crackers and Chris ate it straight from a bowl with a spoon.

Blueberry Caprese Salad

Yield: 2 servings
Total Time: 15 minutes

Ingredients:

  • 6 ounces cherry tomatoes, quartered
  • 3 ounces (1/2 cup) fresh blueberries
  • 4 ounces mozzarella balls, quartered
  • 1/8 cup fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • sea salt and freshly ground black pepper

Directions:

Combine tomatoes, mozzarella, and blueberries in a bowl. Toss with basil, olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Fresh grown tomatoes

I have just grown my first tomatoes. 

I know I am light years behind most folks, especially Barbara Kingsolver, who wrote “Animal, Vegetable, Miracle” but you see I never really liked tomatoes too much. Yes, I like some ketchup for my fries, I enjoy a tasty red sauce, and of course there is whatever tops my pizza, but raw tomatoes were never my thing. Until recently. I cannot remember what the turning point was this summer, but I started eating cherry tomatoes with mozzarella, basil, and olive oil. Yes, I know it is called caprese salad. But, you see, I always had caprese sans tomatoes, and now I have the complete shabang. Maybe I’m a late bloomer.

In June of this summer I purchased a tomato starter at our local farmer’s market. I was excited for all the bounty it would bring us this summer. It is called “Oregon Spring” and was developed by Oregon State University. My $3 starter has yielded 3 tomatoes. As a late bloomer to tomatoes, and as a non-green thumb, I am stoked. Although I have to confess, Chris has watered them every day, so really he should be the proud farmer.

As you can see from the first photo, the first tomato is ready, and we cut into it last night. While some of you may say it is a sin to put it into a caprese salad, remember that I am a late bloomer. Baby steps. I still have to learn what varieties are good to grow for what types of eating, just like what types of wine are best to drink with which foods. Ah, there is so much to learn in the world, right?

I am off to gloat about my bounty, however small it may be.