So I was recently at a wedding shower for one of my sorority sisters and it was pretty much a Chi Omega reunion with our spouses. It was so much fun! We all got to talking about cooking dinner and someone asked me why I don’t put the recipes to all my menus. (This is for you Maggie) So here is one of my go to sides, think of a modern twist on a Caprese Salad.
3 tomatoes, cut slices about 1/2 inch thick
handful of shredded basil
8 oz. mozzarella, cut slices 1/2 inch thick
2 Tbsp. shredded parmesan cheese
Fresh Tomato Dressing:
1 large tomato, diced
1/2 c. Balsamic Vinegar
1 c. Olive Oil
2 Tbsp. fresh Thyme
1 Tbsp. Sugar
1 Tbsp. Salt
2 Tbsp. minced garlic
1. Combine all the ingredients of the Fresh Tomato Dressing and whisk in a small bowl and cover. Put in the refrigerator for a minimum of an hour, but if you have time up to 3 hours. (Best if served very cold)
2. After chilling the dressing, place layer of tomatoes in shallow dish, then layer of cheese, then layer of tomato. Drizzle each napoleon with dressing and basil. ENJOY!!!
Menu for the week:
Mussels in White Wine with Tomatoes Napoleon
Venison with a Demi Glace Cream Sauce and Brussel Sprouts Supreme
Chicken Breasts Stuffed with Garlic & Herbed Goat Cheese & Vegetable Medley
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