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So it’s getting warm around here, and no one really wants to stand over the stove for any longer than absolutely necessary. Also, until we reinstall Pretty Pretty Princess Land,* ain’t nobody at No. 208 interested in sitting down to a hot meal. So! In the same way that autumn soccer season means soups, summertime means cold salads. And over the next few weeks, I shall share with you, dear reader, our favorites.

This tomato salad was introduced to me by a couple of poets who were up from Texas touring a few years ago, and who were kind enough to cook for us. The use of fresh oregano** instead of fresh basil was a bit of a surprise, but the result is pretty spectacular – fresh and fruity, and a little bit peppery. This meal is super satisfying without being heavy – perfect for the hot weather.

Tomato Mozzarella Saladfeeds 3

3 large roma tomatoes
8oz fresh mozzarella
2 1/2Tbsp fresh oregano, chopped
2-ish Tbsp apple cider vinegar
2-ish Tbsp olive oil
1 Tbsp small capers (optional)

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todays

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