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| Title: | Blueberry Caprese Salad | Love and Olive Oil |
| Descrition: | Because we have blueberries coming out of our ears right now. Because we've pretty much been eating caprese non-stop since the first tomatoes showed up at the market, and the blueberries seemed like a logical addition (I mean, we've done a peach caprese before, and if that worked so well, why not other fruit too? Because this blog is seriously lacking in the red-white-and-blue food department (said blueberry surplus has the blue food covered, for sure, but that's the extent of it. Just ignore the green, or uh, pretend it's the grass behind the flag? Because sometimes these spontaneous non-recipe recipes are better than the recipes we slave over for weeks. There's something to be said for spontaneity, for sure. We served this salad with some lightly toasted crusty bread and ate it bruschetta-style, but you can also just grab a fork and dig right in. Either way, this was too good of a (nonrecipe not to share. Especially considering the timeliness of it in the midst of peak blueberry |
Blueberry Caprese Salad
Produce
Condiments
Ingredients
Oils & Vinegars
Dairy
The first person this recipe
Found on loveandoliveoil.com
Love and Olive Oil
Blueberry Caprese Salad | Love and Olive Oil
Because we have blueberries coming out of our ears right now. Because we've pretty much been eating caprese non-stop since the first tomatoes showed up at the market, and the blueberries seemed like a logical addition (I mean, we've done a peach caprese before, and if that worked so well, why not other fruit too? Because this blog is seriously lacking in the red-white-and-blue food department (said blueberry surplus has the blue food covered, for sure, but that's the extent of it. Just ignore the green, or uh, pretend it's the grass behind the flag? Because sometimes these spontaneous non-recipe recipes are better than the recipes we slave over for weeks. There's something to be said for spontaneity, for sure. We served this salad with some lightly toasted crusty bread and ate it bruschetta-style, but you can also just grab a fork and dig right in. Either way, this was too good of a (nonrecipe not to share. Especially considering the timeliness of it in the midst of peak blueberry
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