UPDATE: This submit was written a few years in the past – pre-COVID- however hopefully you’ll be able to nonetheless take pleasure in throughout a socially distancing picnic or journey to the seaside!
——-
PICNIC WEEK on Teaspoon of Spice continues! (Try Serena’s submit on Packing the Good Picnic, her Pickled Radishes and her even simpler 1-Step Pickle Recipe from earlier within the week.)
As we speak, I’m speaking seaside eats past the squished PB&Js within the recycled sandwich bag (at the very least that’s the way it was carried out after I was rising up within the 70s.)
Come summer season, I’m performing some kind of insalata caprese (tomato, basil and contemporary mozzarella) combo a number of instances per week. Something from caprese salads, to caprese sammies, to caprese pasta to Grilled Potato Zucchini Caprese Salad.
However when going to the seaside, it’s often nothing fancy – usually that peanut butter sandwich, contemporary fruit and some KIND bars.
So, I figured I’d give this salad in a jar factor and attempt to see the way it held as much as the hazards of the seaside: solar, sand and seagulls.
Moveable summer season salad: Cherry Caprese Panzanella by way of @tspbasil Click on To Tweet
Together with caprese salad, I’m a giant fan of any kind of panzanella or bread and tomato salad (like Serena’s Roasted Broccoli Panzanella Salad.) The important thing to an awesome bread salad is one which isn’t too dry or too soggy. I solved this by mixing up all of the elements besides the bread and placing within the fridge. Proper earlier than heading to the seaside, I layered particular person Mason jars like this: On the underside went the toasted bread and the remainder of the salad went on prime. The entire jar went in a cooler with our drinks.
When it’s lunch time, you merely shake till the bread is mixed with the remainder of the salad. Consuming out straight from the jar protects you from the sand and a possible seagull assault. Simply don’t neglect the forks!
I added cherries and mint with the standard tomato, basil and mozzarella. So good!
Description
A transportable summer season salad good for the seaside or a picnic that includes cherries, tomatoes, basil, mint, contemporary mozzarella and bread.
- 1/2 cup pink onion, sliced
- 1 teaspoon lemon juice
- 1/2 cup cherries, pitted and reduce in half
- 1/2 cup tomatoes, chopped
- 1.5 ounces contemporary mozzarella, cubed
- 6 leaves of contemporary mint or basil (or a mix), torn
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Sprint of salt and black pepper
- 1 cup cubed stale entire wheat crusty bread
- In a medium bowl, combine onion and lemon juice. Let stand for five minutes.
- Add cherries, tomatoes, mozzarella, mint/basil, olive oil, vinegar, salt and pepper; combine nicely. Refrigerate till able to put into Mason jar.
- Earlier than leaving for outside consuming occasion, layer bread in backside of Mason jar. High with cherry/tomato combine and place in cooler. Earlier than consuming, toss vigorously till nicely blended.
Discuss summer season in a jar – I’m not kidding after I say this was my lunch for 3 days straight.
What do you convey to the seaside for eats? Ever make salad in a jar – please share! We love listening to your concepts.
