Caprese salads are great, but sometimes they can’t be an entire meal. In this post, T.W.O. adds a caprese salad to the top of the turkey burger. It’s a great weekend or weekday meal to add to your menu. Continue reading “Caprese Turkey Burger”
With the June gloom officially gone, Summer is in full swing! What better way to enjoy this weather than with a refreshing, light salad that will be a great side dish to your next barbecue. In this post, we will be featuring a White Peach Caprese Salad with Arugula. Enjoy! Continue reading “White Peach Caprese with Arugula”
With the 4th of July approaching us, T.W.O. decided to create a spin on the Italian dish and make it more of an All-American salad. Adding peach to the traditional dish compliments the flavors of the basil, heirloom tomatoes and burrata. Happy 4th of July!
Peach Burrata Caprese Salad
– 1 large heirloom tomato
– 1 large yellow peach
– 1 package of Belgioioso burrata
– 10 – 12 basil leaves
– 3 Tablespoons Balsamic
– 2 Tablespoons basil infused olive oil
1. Slice the heirloom tomato lengthwise to make rounds
2. Slice the peach.
3. Wash and dry the basil leaves.
4. To assemble: place the heirloom tomato on a plate, followed by peach, basil and burrata.
5. Drizzle olive oil and balsamic over the salad.
6. Top with salt and pepper.
Fresh is the key word in this salad. Fresh basil, fresh mozzarella and fresh tomatoes – – the three most important ingredients to make this salad. Yes, it’s easy and will be a great addition to any meal. T.W.O. is going to feature this salad with cocktail tomatoes instead of cherry tomatoes. Either way, its one salad you can’t go wrong with.
– 8 fresh cocktail tomatoes, quartered
– ½ cup fresh bail leaves, chopped
– 2 cups fresh mozzarella, cubed
– 1/2 cup red onions, diced
– 4 Tablespoons balsamic vinegar
– 2 Tablespoons olive oil
– 1 Tablespoon garlic, diced
IStart off cutting the cocktail tomatoes in quarters. Place in a bowl. Mix, basil leaves, mozzarella along with the salt and pepper. Add in balsamic vinegar, olive oil and garlic. Be careful not to mix to vigorously, you don’t want to break the tomatoes. Place in the refrigerator for 15 minutes to 1 hour.
It’s that easy – ready to serve now!!
Labor Day weekend is almost here, so get that BBQ fired up because T.W.O. is ready to grill a Peach Caprese Chicken Salad with you! T.W.O. decided to put a little spin to the traditional caprese salad and add grilled peaches for some sweetness and chicken for extra protein. It is a healthy, refreshing dish that everyone can enjoy!
Grilled Peach Caprese Chicken Salad
– Boneless, skinless chicken breasts
– Fresh peaches
– Fresh buffalo mozzarella
– Crimini Mushrooms
– Lettuce of your choice
– Balsamic dressing
First, season your chicken breast with your choice of spices. T.W.O. used Krazy salt, pepper and cayenne pepper. Let the chicken season for about 8-10 minutes.
In the meantime, fire up your grill and wash your lettuce, vegetables and peaches. Cut your peaches in half and remove the pit. Next, place your chicken on a clean grill and turn the temperature down to low-medium, depending on how hot your grill gets. While the chicken is grilling, start chopping up your lettuce, cucumbers, and mushrooms. After the chicken has been grilling for about 8 minutes, place your peaches on the grill, cut side down. Keep a close eye on the peaches and chicken because you don’t want them to burn! Assemble your tomato and cheese stacks.
When the chicken and peaches are done, cut the chicken into strips and the peaches into slices. Alternate the chicken and peaches in between the cheese stacks to create your “caprese” salad. Next place the caprese salad on top of the bed of lettuce with cucumber and mushrooms. Finish the dish with a balsamic dressing of your choice. Wah-lah! Now you can enjoy this original, gastronomical dish this holiday weekend with your family and friends.
Wine Pairing: T.W.O. suggests a Rosé