I am so obsessed with Margartias lately. Maybe it was the burst of warm weather we had in early February, but I’m not even going to tell you how fast I recently went through a bottle each of Cabo Wabo and Cointreau (don’t worry, I shared!).
You’ll notice my margaritas are not bright green, and that’s because there is no sign of margarita mix in this house. Fake color, fake flavor, and unnecessary calories – no thanks! The extra effort it takes to juice your own limes is definitely worth it.
I know making a Caprese Salad is probably nothing new to you. There are probably millions of recipes just like this; I know you’ve seen probably 6,000 photos that look just like these.
Let us not forget that Caprese Salad is a perfect light snack. It is a perfect summer appetizer. It is a perfect sandwich filling, spread out between a nice loaf of crusty bread. It can be chopped. In its skewered cherry tomato and Ciliegine (cherry-sized) mozzarella form, it becomes the cutest appetizer ever. It can fill a small dish or an entire bowl. It is healthy – tomatoes and olive oil are wonderful for your body, and fresh mozzarella is low-calorie and low-fat compared to many cheeses.
You get the idea – it’s versatile, and I’ve never met anyone who didn’t like it. Let’s begin.