Caprese Salad. New Music From Radclyffe Hall.

Deep breath in. Breathe out.

June is such a crazy busy month. School’s out this Friday, so at least there will be a bit of a breather as we ease into summer vacation.

Summer is the perfect time to make a Caprese Salad. This version of the classic Italian antipasto gets a boost of color from different varieties of tomato. It’s as beautiful to look at as it is to eat.

Caprese Salad

Ingredients:

3 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons extra virgin olive oil
1 1/4 lbs tomatoes, assorted (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes and yellow teardrop)
6 ounces fresh mozzarella cheese, sliced
2 tablespoons fresh basil leaves, thinly sliced

Directions:

1. Whisk the lemon juice, salt, and pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

2. Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half.

3. Arrange the tomatoes on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste.

Serves 4

Recipe from Everyday Italian by Giada De Laurentiis

I’ve been on a bit of an electronic kick. The energy and upbeat tempo keep me going as I tackle the mountainous to-do list that I carry around with me.

“Dare to Dream” is a new single from Radclyffe Hall’s debut EP, set for release in September.