Thursday, January 17, 2013

Winter Caprese

It's always about now when I hit the bottom of the trough. It's around the time when I am X and 1 month years old. That time when there are no more Holidays to look forward to besides the day I began fasting for Greek Orthodox Lent and the light at the end of the winter tunnel is about three months away. I fight that downer named Debbie, and drink more coffee than water. My body aches for summer. Indecent dreams of fat ripened brandy wines leave me with hardcore tomato pangs. 

"Thou shalt not buy tomatoes out of season," thunders in my head as I stride past the visibly mealy light red Romas in the supermarket. 

Instead, I pop open a jar of sun-dried tomatoes. Rehydrate, throw on top of fresh mozzarella, add olives and capers for some brine. Who needs basil (that is soo summer) when you got abundant arugula. And now, everything seems brighter and January don't mean a thang. 

Winter Caprese
(general directions for 2 big salads and 4 smalls) 

1/2 cup oil packed sun-dried tomatoes
1/3 cup kalamata olive, chopped
2 tablespoon salt packed capers, chopped
1 medium sized ball of fresh mozzarella
2 cups arugula
Extra virgin olive oil
hot water

Place tomatoes in a large cup or bowl and pour hot water over them. Let stand for about 10 minutes or more. Drain, pat dry and chop.
Arrange arugula on plates, lay out sliced mozzarella and arrange capers, olive and tomatoes on top. Drizzle with some extra virgin and crack on some pepper. 


Heather S-G said...

Well, I do crave summer and fresh caprese - but this version is absolutely mouthwatering right now. Fabulous combo!

Banana Wonder said...

Heather - So honored you stopped by! Only 6 months to go till Summer 'maters!

Anna @ The Littlest Anchovy said...

I am loving everything you have got going on here. This makes me feel calm to know I will be able to make this when all my toms are finished!

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elly said...

Fabulous idea! And you can't go wrong with all those salty, briney olives. Yummmm.

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