This is a little spin on a classic Caprese. Feel free to make your own sun-dried tomatoes (or “tomahtos”). You just need sliced Roma tomatoes, a sprinkle of dried basil and salt, and a loooong nap in the oven at 170ºF, 6 to 8 hours). We really enjoyed this along with the eggplant meatballs. —Sara
3 cups fresh spinach
8 chopped, sun-dried tomatoes
½ ball of fresh mozzarella, cut into small squares
1 tablespoon fresh basil, chopped
3 tablespoons olive oil
Salt and pepper, to taste
- Toss the spinach, tomatoes, mozzarella, and basil in a bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper.
- Toss salad with dressing.
Yield: 2 servings