Happy July!

Happy July! The summer is rolling in FAST and that means HOT. After spending our afternoon at an outdoors event last night, I was craving something cool and light. I had a few extra tomatoes on hand and some balsamic glaze that I had picked up at TJ’s (sample stand impulse buy, anyone?) so this salad basically made itself. I threw in some leftover corn from the other night and also some brown rice to bulk it up a bit.

Caprese with a side of black lab 🙂

On the fourth we will be driving up to Michigan where hopefully we’ll get a reprieve from the heat (or at least the humidity!) This summer has been especially bad so far- not sure if that’s pregnancy-related or if I’m just becoming a normal human being?

P.S. I started using my pregnancy pillow and at first I was like, “this thing is a monster, how do I even use it?” but once I got the hang of it, life = changed. Not sure Ben likes having something the size of another human being in our bed with us!

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Ok, on to the recipe!

Caprese and Corn Salad
Recipe Type: Salad
Cuisine: Summer, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 6
A light and fresh salad that is perfect for hot July nights!
Ingredients
  • 5 large tomatoes, chopped coarsely
  • ¼ cup chopped basil (about 8 leaves)
  • 8 oz mozzarella pearls
  • 1 ear corn, cooked (or ½ cup corn kernels)
  • 3 cloves garlic, chopped finely
  • 2-3 tbsp balsamic vinegar
  • ¼ cup olive oil
  • 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tsp maple syrup or honey
  • sea salt flakes
  • black pepper
  • optional: 1/3 cup cooked rice or other grain (I had leftover rice so just threw it in to sop up some of the dressing)
  • optional: balsamic glaze
Instructions
  1. In a large bowl, add tomatoes, basil, mozzarella, corn, and garlic.
  2. In a small bowl, whisk together remaining ingredients (through pepper). Drizzle on salad and toss gently.
  3. Top with additional sea salt, pepper, and balsamic glaze!

Hope you enjoy!

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