Photo Caption: Caprese Salad, our go-to, please-all, favorite summer recipe. Credit: The New Potato
We know that like us here at the Nikita office, a lot of you ladies like to nurture a little nature, so we thought it would be fun to chat about what you’re going to do with that gargantuan pile of tomatoes you’ve harvested from your gardens. It’s peak tomato season and our gardens are bursting with cherries, beefsteaks, and heirlooms. We’ve eaten hundreds straight off the vine, brought pounds into the office, and have had fun experimenting with every tomato recipe possible to make sure not one goes uneaten! We’ve become slightly obsessed with two sisters’ fun foodie blog The New Potato. Danielle and Laura Kosann the blog’s founders (and sisters) have inspired us to eat tomatoes in ways we’ve never fathomed. Below is one of their more basic, favorite recipes a few of us have tried out. Next, check out what’s “In the Kitchen” on our Pinterest page to get other inspiring summer recipe ideas we’ve been enjoying between days of working on next Spring/Summer’s Nikita collection.
- 4-5 tomatoes of roughly equal size (heirloom tomatoes make a beautiful salad)
- 8 Oz. Mozzarella
- ¼ cup chopped, fresh basil
- 2 tbsp of your favorite pesto
- 2 tbsp olive oil
- Balsamic Vinegar, for drizzling
- Sea Salt
Slice tomatoes and mozzarella 1/4″ thick. Stir together pesto and olive oil. On a platter, drizzle the pesto olive oil combination. Alternate by placing tomato slices and mozzarella slices on the bed of pesto oil. Sprinkle the salad with basil and sea salt. Just before serving, drizzle with balsamic vinegar.