Recipe of the Week: Caprese Salad–Cooking for hot summer nights

viagra dosage arial, ailment sans-serif;”>Now you know what Caprese Salad is but it becomes easier to eat when it is chopped and ready for the fork, rather than using whole slices of tomatoes and mozzarella.

1 cup cherry tomatoes cut in half
1 ½ cups cubed mozzarella cheese
1 cup fresh basil leaves
½ cup fresh mint
½ cup fresh or frozen peas thawed
3 cups of your favorite greens (I love arugula mixed with another baby green)
5 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cloves garlic minced
Salt and pepper

Add all ingredients to a jar shake will and pour over salad. Another great idea is using a balsamic vinegar which is traditional with Caprese salad.

Julie Shipley, Somis

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