perfect summer salad



I’ve been wanting to make Big City Chophouse’s Chicken Caprese Salad for some time now.  Sadly, It’s no longer on the menu.  My friend Sarah and I would get it when we met there for lunch. I think I got it right tonight. I started with locally grown yellow and red tomatoes, grilled chicken, fresh mozzarella cheese, roasted asparagus and basil just picked from my garden.  I dressed the salad with a simple homemade lemon vinaigrette and a splash of aged balsamic vinegar. It was wonderful and a great way to end a Monday off from work.  Even better with a glass of buttery Chardonnay, thanks for leaving half a bottle Michele. I’m now ready for what the rest of the week has in for me.




2 Comments Add yours

  1. Robyn V. says:

    OMG! They took it off the menu?!?! Why? It was a work of art! Did you write down the recipe? I could probably figure it out on my own but I’ve never made lemon vinaigrette. I have a delectable black currant balsamic that is delicious on caprese salad, though.

  2. Michele says:

    Had to say buttery didn’t you … hmmmmmm

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