The summer is my favorite time to experiment with sides because they pair so well with something fresh off the grill. One of my favorite summer side dishes happens to be caprese salad. As much as I’d like to, I know I can’t have caprese salad 5 out of 7 days in the week. That’s where this summer salad comes in. The flavors all meld together to create something really refreshing. The homemade balsamic happens to be my favorite and could be served on a typical green salad or as a marinade for your steak! Give this one a go, ready in under 15 minutes!
Serves: 4 +/- – Cooktime: 15 minutes +/-
INGREDIENTS:
Dressing:
- 1/2 Cup Good Extra Virgin Olive Oil
- 1/8 Cup Balsamic Vinegar
- 1 Tablespoon Honey
- 2 Teaspoons Fresh Lemon Juice
- 1 Tablespoon Fresh Grated Parmesan Cheese
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Basil Leaves
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
Salad:
- 10 Ounces Fresh Tortellini
- 10-12 Basil Leaves, Cut into Chiffonade
- 2 Medium Tomatoes, Diced
- 6 Ounces Fresh Mozzarella, Diced
- 1 Kale Leaf, Chopped
- Balsamic Glaze
DIRECTIONS:
1.) Fill a saucepan with salted water and let boil. Add tortellini to pot and follow directions on bag until cooked. Drain and set aside.
2.) To make the dressing, combine parmesan cheese, seasonings, honey, lemon juice, and balsamic vinegar in a mason jar. Cover and shake. Add olive oil and shake again until oil and vinegar have emulsified (combined), about 30 seconds or so. Set aside.
3.) Remove tomato core and dice into bite-sized pieces. Weigh and dice 6 ounces of fresh mozzarella. Cut 10 to 12 basil leaves in chiffonade. Rinse and chop kale leaf. Make sure to remove hard stem before adding to serving bowl.
4.) Combine tortellini, tomato, mozzarella, kale, and fresh basil into serving bowl. Drizzle with dressing. If needed, add 1-2 tablespoons of water to jar and shake to get all residual dressing out of the glass. Stir to combine and drizzle with balsamic glaze before serving. Garnish with fresh basil and enjoy!
Dinner w/ the Dugans 