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Summer Recipes including Fresh Tomatoes & Basil

Caprese Salad

To make a classic Caprese Salad, layer slices of tomato and mozzarella on a large platter, placing a basil leaf between each slice. Drizzle with extra-virgin olive oil and balsamic vinegar, then season with salt and pepper to taste.

Caprese Salad with a Twist

For a refreshing twist, layer heirloom tomatoes, peaches, and fresh mozzarella. Top with a simple balsamic vinaigrette made from 2 tablespoons extra-virgin olive oil and 1 tablespoon balsamic vinegar. Drizzle the dressing over the salad and sprinkle with flaked salt.

Caprese Grilled Sandwich

Ingredients (for 1 serving):

• 2 slices sourdough bread
• 1 tablespoon butter
• 1 tablespoon basil pesto
• 1 tomato, sliced
• 2 slices fresh mozzarella cheese (1/2" thick)

Instructions:

1. Heat a frying pan over medium heat.
2. Butter both sides of the bread and grill until browned on each side.
3. Reduce heat to low. Spread pesto on one side of the bread, place cheese on top, and let it melt slightly.
4. Add tomato slices on top of the cheese, then place the second piece of bread on top.
5. Enjoy your sandwich!

Caprese Stuffed Avocado

Ingredients (for 4 halves):

• 1/2 cup grape or cherry tomatoes, halved
• 4 oz baby mozzarella balls
• 2 tablespoons basil pesto (see recipe below)
• 1 teaspoon minced garlic
• 1/4 cup olive oil
• 2 ripe avocados, peeled, seeded, and halved
• Fresh basil leaves
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped fresh basil

Instructions:

1. In a bowl, mix tomatoes, mozzarella balls, pesto, garlic, olive oil, salt, and pepper.
2. Place avocado halves on a plate with fresh basil leaves.
3. Spoon the Caprese filling into each avocado half and drizzle with balsamic glaze.
4. Top with chopped fresh basil. Serve immediately.

Basil Pesto Recipe

Ingredients (makes 12 servings):

• 2 cups fresh basil leaves (stems removed)
• 3 tablespoons pine nuts
• 1 1/2 teaspoons minced garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine basil, pine nuts, garlic, and Parmesan. Pulse until chopped.
2. Add olive oil and blend until smooth. Season with salt and pepper. Add more olive oil if needed.

Caprese Stuffed Chicken

Ingredients (for 4 servings):

• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 4 boneless, skinless chicken breasts
• 2 Roma tomatoes, thinly sliced
• 1/4 cup sun-dried tomato strips in oil
• 4 slices mozzarella cheese
• 12 basil leaves
• 4 cloves garlic, minced
• 1/3 cup balsamic vinegar
• 2 tablespoons brown sugar

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cut a pocket in each chicken breast, being careful not to cut all the way through.
3. Season the chicken with salt, pepper, oregano, and basil. Rub 1 teaspoon of sun-dried tomato oil over each breast.
4. Stuff each pocket with tomato slices, sun-dried tomato strips, mozzarella, and basil leaves. Secure with toothpicks.
5. Heat 2 teaspoons of sun-dried tomato oil (or olive oil) in a skillet over medium-high heat. Fry the chicken for 2 minutes on each side until golden.
6. Mix garlic, balsamic vinegar, and brown sugar in a small bowl. Pour over the chicken in the pan and simmer until the glaze thickens (2-3 minutes).
7. Transfer the pan to the oven and bake for 10-15 minutes, or until the chicken is cooked through and the cheese is melted.
8. Remove toothpicks and drizzle with the pan juices. Enjoy!

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