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Like Eddy says in Absolutely Fabulous, “It takes more than a carefully placed bottle of olive oil and some balsamic vinegar to make a kitchen,” but I have to disagree. I think it completes a kitchen! I love that fresh-tasting combination, and my cupboards are always stocked with different ‘pressings’ of oil and a myriad of vinegar choices. The thick aroma and deep flavor of olive oil cut by the bold, sweet tang of vinegar drizzled over Mediterranean veggies and herbs is like summer in a bowl. This incredibly easy recipe showcases these flavors, offering a taste of Tuscany and a colorful presentation that will surely impress! It also makes the perfect potluck dish – it’s easy, elegant, and everyone will love the refreshing contrast to the usual casserole and dip party fare.
Capri Party Salad
*WINSTON KITCHEN TIP: Try using fresh broccoli, steamed then cooled, instead of basil. Vegan? Use marinated or smoked tofu chunks instead of cheese. For a super fancy presentation, hollow out a bread loaf, and toss the salad inside the crust! Experiment with different kinds of tomatoes, mozzarella, and vinegars. No matter what you use, it’s always going to be yummy…
omg. this looks delicious. mmm fresh basil.
I literally live off of variations of this salad in the summer – my favorite is to use fresh heirloom tomatoes from the local farmers’ market, locally made mozerella cheese, basil from my front porch, red onions, and a little balsamic vinagrette. Put some wedges of crusty baguette on the side (and let them soak up the juices) and you couldn’t ask for a better summer lunch – or dinner! Great pick modcloth!
Molly please bring this to our presentations! it looks awesome ~ love jordan and katelyn
Oh my goodness…. This salad is may signature dish (well minus the bread)… I eat it about 2 or 3 times per week and sometimes I will also throw in cucumber chunks… soo funny well i guess now i will definitely have to try it with bread! Thanks for sharing the great idea!
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