Confreda's Own Cucumbers are Here!
Summer Feels like it is finally here, for now.
While the weather is finally feeling warmer, lots of produce is also growing! We are close to having Tomatoes, Zucchini & Summer Squash but the first crop ready for 2018 is......Cucumbers.
Our Slicing Cucumbers are finally ready! These cukes have been growing in the ground in a greenhouse for the last 2 1/2 months or so, heated at night & covered in a warming plastic, just to make it to your plate a few weeks earlier than normal! With all of these cucumbers coming in, what do we do with them? When I think of the long, hot summer days working in the field, there is one recipe that comes to mind, and that is a Cucumber Caprese Salad. Now there are dozens of ways to do Caprese salads but this is just a personal favorite that is both light and refreshing, plus it really brings out the flavor of the cucumbers.
There’s no flavor combination I love in the world more than mozzarella, tomatoes and basil mixed with a tangy balsamic vinaigrette. And nothing I’m looking forward to more this summer than plucking the plump tomatoes right from my garden - but we are a bit early for that. Working on the farm can get pretty laborious but it is the flavorful, fresh food is what gets me through the season, after all. Every weekend, and most weekdays, you can find the Confredas flipping meat on the grill, mixing up colorful salads, and digging into a bowl of strawberries for dessert. With whipped cream, of course. Summer is just so crisp, juicy and delicious!
This salad is unbelievably simple, so scrumptious, and works well as either a main dish or side. Or, you could even toss it onto toasted crostini for an elegant appetizer! However you dish it up, you’re gonna love this delicious cucumber caprese with fresh basil
1 1/2 cups grape or cherry tomatoes, halved 1 medium cucumber, peeled and cut into quarters 8 oz. fresh mozzarella, cut into chunks (or use ciligene) 10-12 fresh basil leaves, torn into small pieces 2 Tablespoons good quality olive oil 1 Tablespoon balsamic vinegar 1 garlic clove, minced Pinch of salt, pepper and sugar, to taste
In a large bowl, combine tomatoes, cucumber, mozzarella and basil leaves. In a separate small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, pepper and sugar. Pour over the tomato-mozzarella mixture and toss. Serve immediately, or prepare up to 4 hours ahead of serving.
This fresh, crisp caprese salad with cucumbers is my new favorite side for spring and summer. Add an easy balsamic vinaigrette (recipe included) and serve with crusty bread! Recipe Taken From Here