{"id":35184,"date":"2018-07-25T07:41:09","date_gmt":"2018-07-25T07:41:09","guid":{"rendered":"http:\/\/itsnotaboutme.tv\/news\/?p=35184"},"modified":"2018-07-25T07:41:09","modified_gmt":"2018-07-25T07:41:09","slug":"recipe-grilled-peach-caprese-salad","status":"publish","type":"post","link":"https:\/\/itsnotaboutme.tv\/news\/recipe-grilled-peach-caprese-salad\/","title":{"rendered":"RECIPE: GRILLED PEACH CAPRESE SALAD"},"content":{"rendered":"

GRILLED PEACH CAPRESE SALAD<\/h1>\n

I\u2019m sure many of you know by now that I\u2019m not much of a cook.\u00a0 As a matter of fact, the first time I was on the\u00a0Tonight Show<\/em>, Johnny Carson asked me how I became a restaurant critic. My honest answer was, \u201cMy mother taught me how to not<\/em> cook,\u201d to which he wittily came back with, \u201cThat\u2019s solid<\/em> credentials!\u201d\u00a0 So, when I come up with recipes nowadays, especially ones that Mr. X enjoys, I\u2019m particularly proud.<\/p>\n

As a matter of fact, the short version of one of my all-time favorite stories is that Mr. X came home early the first time I was surprising him with my culinary skills, so I panicked and served the lasagne waaay before it had all melded together. He couldn\u2019t even eat it, saying it wasn\u2019t lasagne<\/em>, but rather lasagne ingredients<\/em>! Duh. And then he uttered the famous words I have hung onto for all these years: \u201cKa, do me a favor and never cook again.\u201d And he\u2019s never once asked to make him anything in the hundred years since that infamous incident! So, how brilliant am I?! (And yes, ladies, you can definitely borrow that dupe.)<\/p>\n

\"Photo<\/a>

Photo by Karen Salkin, as is the big one at the top of the page.<\/p><\/div>\n

But now that I\u2019m more health-conscious, I do<\/em> whip-up a special repast for us every now and again. And, as my regular readers know, I\u2019m always happy to share the recipes for my original creations with you.<\/p>\n

This one came about one night last year when I was trying to use-up leftovers.\u00a0 Even though it was incredibly delicious, not to mention very healthful, I hadn\u2019t made it again until the recent Los Angeles heatwave, when Mr. X and I were hungry, but would not leave the house in the dangerous conditions, and could not bring ourselves to put on the oven for even a frozen pizza. My Grilled Peach Caprese Salad was the perfect<\/em> hot weather treat!<\/p>\n

[Note: Since then, I\u2019ve discovered that a few other people have a recipe for a similar dish, which I thought I<\/em> had invented, but I\u2019m always happy to be a part of great minds thinking alike.\u00a0 And, as this e-zine states, it\u2019s not about me.]<\/p>\n

So, with this entire world having to be prepared for more heatwaves this summer, (including the one we\u2019re experiencing in LA this very week!,) I\u2019m here to share my<\/em> recipe with you.\u00a0 And, as I always happily advise you with my more-than-easy plans, you can adjust as needed without ruining the final taste. How wonderful is that<\/em>?! And now, presenting (drum roll, please,) my…<\/p>\n

GRILLED PEACH CAPRESE SALAD<\/strong><\/p>\n

This is what I had on hand that second time I made it, and those amounts of each ingredient turned-out to be the perfect recipe for two of us to have for dinner, and be totally sated, without even bread on the side!<\/p>\n

[Note: I tell you even the smallest things, that should seem like common knowledge, because those are the things that I like to know exactly<\/em> when I\u2019m following a recipe.]<\/p>\n

INGREDIENTS<\/strong><\/p>\n

2 normal-sized ripe peaches, any variety (I used yellow ones)<\/p>\n

8 chunky round pats of mozzarella<\/p>\n

3 regular Roma\u00a0tomatoes\u00a0(you can use any type of tomato, actually; I\u2019m just always partial to Romas)<\/p>\n

about 8 small leaves of basil, or fewer, cut-up just a bit<\/p>\n

a sprinkling of balsamic vinegar<\/p>\n

And that\u2019s it for the ingredients of this delicious, nutritious meal!<\/p>\n

GETTING IT ALL READY<\/strong><\/p>\n

\"One<\/a>

One more shot of the salad on the serving dish, looking a bit like pizza, don’t you think?! Photo by Karen Salkin.<\/p><\/div>\n

First, slice and grill the peaches.\u00a0 Slice them\u00a0around the pit, and then just sort-of swivel them off.\u00a0 (Nothing has to be perfect in this recipe, so if some of it comes off in chunks, so be it.\u00a0 But try for as many \u201crings\u201d as possible.)<\/p>\n

If you have any type of grill already fired-up, grill both sides of the peach slices on there.\u00a0 But I just coated a frying pan with olive oil and saut\u00e9ed them, on medium, a few minutes on each side.\u00a0 We were impatient to eat, so I didn\u2019t let them get dark.\u00a0 (But the markings from a grill make the look<\/em> of the finished product a bit more dramatic.) My peaches were soft to begin with, so I just heated them for the warmth it adds to the cold salad.\u00a0 And olive oil is always a healthful additive.<\/p>\n

While the peaches are heating, get the rest ready.\u00a0 (But remember to keep an eye on the peaches.\u00a0 If you\u2019re someone who gets distracted, just do the steps one at a time.\u00a0 It\u2019s no biggie and adds just a few minutes to the prep time.)<\/p>\n

Wash and slice the tomatoes.\u00a0 (Flat slices, not chunks.)<\/p>\n

If your<\/em> mozzarella cheese doesn\u2019t come in pre-sliced pats, (as mine<\/em> does, because I\u2019m always thinking ahead,) slice it a bit thickly.<\/p>\n

Wash your basil leaves if they\u2019re straight from the store.\u00a0 If they\u2019re freshly grown in your house, just pick them from the plant, and skip the rinsing.\u00a0 No need. (Unless you have a lot of dust in your kitchen. But then, ewww.)<\/p>\n

ASSEMBLY<\/strong><\/p>\n

On a big serving platter, make 8 round mounds thusly. For each:<\/p>\n

Mozzarella on the bottom, then peaches, then tomatoes.\u00a0 And have all of them touching, for a pretty presentation.<\/p>\n

Distribute the basil leaves evenly on each round.<\/p>\n

Then sprinkle the balsamic vinegar lightly over it all.\u00a0 I caution\u2014lightly<\/em>\u2014or you\u2019ll ruin it.<\/p>\n

And that\u2019s it!\u00a0 Easy peazy.\u00a0 You can always do a smaller version as a side dish.\u00a0 But on a hot summer day, this is the perfect dinner.\u00a0 And since we\u2019re due for more heatwaves this season, it\u2019s good to have this recipe in your back pocket.<\/strong><\/p>\n

Enjoy! Maybe even tonight<\/em>!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

GRILLED PEACH CAPRESE SALAD I\u2019m sure many of you know by now that I\u2019m not much of a cook.\u00a0 As a matter of fact, the first time I was on the\u00a0Tonight Show, Johnny Carson asked me how I became a restaurant critic. My honest answer was, \u201cMy mother taught me how to not cook,\u201d to<\/p>\n

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