I am so desperate for sunshine and summer and warmth. Consistent sunshine, I guess I should specify. We’ve had this stretch where we’ll get maybe one nice day, then two or three of rain, then another nice day, and then multiple days of rain. I wouldn’t mind it if it were afternoon thunderstorms or something like that. If it’s sunny for the majority of the day, that’s fine. The rain (which flooded our basement, thank you so much Mother Nature) needs to go!
But along with craving the warmer, sunnier weather, I’ve been craving Caprese Salad, ever since I saw Iowa Girl Eats’ recipe for Caprese Chicken Nachos with Marinated Tomatoes. I chose to change it a little bit…For one, I didn’t want use so much of my precious Coteau des Prairies balsamic vinegar for the tomatoes. For another, I didn’t have tortillas to make the nachos, so I decided instead to make some flatbread. And because it’s so frakkin’ humid at the moment, I dug out the ol’ dying-a-slow-death panini press and grilled it (although I did have to fire up the broiler anyway, as you’ll see). I think things turned out well:
I know I’ve mentioned this before, but Caprese salads are about the only way I’ll eat raw tomatoes, and not mind so much basil. The marinated tomatoes were SO good…Cool and refreshing on top of the warm flatbread, chicken and mozzarella.
A perfect, light summery meal.
I could not get over how delicious the marinade for the tomatoes was–And it wasn’t anything all that special, really. Pantry staples. But holy COW, I took a piece of flatbread and just dunked pieces of it in the marinade. I can’t wait to make this if we’re lucky enough to get tomatoes in our garden this year!