We are having the craziest week here. CRAZY. Today is Big’s actual 9th birthday, and tomorrow is the last day of school. We invited both Big and Middle’s entire classes over for our annual last day splash bash after the half-day gets out tomorrow, so that will be madness and mayhem. Mr. Little Mama’s Mother is coming to visit, along with some combination of MLM’s siblings, siblings-in-law, nieces, and a nephew, and we’ll be babysitting three of those nieces over the holiday weekend while their parents go to a wedding overnight. And on Sunday, I will rest. At Miraval. Overnight. CANNOT. WAIT.
Last weekend was wild, too, but Sunday was a truly beautiful day. The weather was just right, and we were happy to be together and enjoy a relaxed dinner outside, not rushing from or to anywhere. I was curious to try my friend Lisa’s recipe for steak in a cilantro buttermilk marinade, but with no skirt steak at the store we did it with filets and it really brought a delicious, bright herby flavor to something we eat over and over the same old beloved way. On the side we had the first corn of the season – hooray! – a green salad, warm fresh bread, and a delicious version of a caprese salad with corn and avocado. All family style so everyone could try a little of everything and dig into what they really love best.
Caprese salad is one of my favorites. Throw in corn and avocado and you basically have happiness on a plate. I am sure there are various versions of this salad in various cookbooks, some of which I may even have on my many shelves of cookbooks, but this is the kitchen-sink version I made on Sunday. The vinaigrette is actually the same one I made in last week’s Grumpy Chop. It honestly is the perfect dressing – goes with anything, brightens flavors without interfering. You could even use it to marinate chicken. It’s that good. Keep a jar on your counter, always.
- 2 tomatoes, chopped
- 1 avocado, diced
- ½ ball fresh mozzarella, diced
- ½ ear of cooked fresh corn (I would not substitute frozen, just don’t), cut off cob
- 1-2 T. of basil, chiffonaded (is that a word?)
- 2 T. vinaigrette
- 2 T. white wine vinegar
- 2 t. dijon mustard
- 1 t. kosher salt
- black pepper to taste
- ⅓ c. olive oil
- 1 clove garlic, minced (optional)
- Assemble all salad ingredients in a bowl. Assemble all dressing ingredients in a small jar with a tight-fitting lid and shake to blend well. Toss salad with 1-2 T. vinaigrette and serve.