A Meatless Mondays Recipe
It’s August in New Jersey, and that means hot, humid, days and nights, chilled summer meals, and a bounty of available fresh vegetables. No-cook vegetarian fare is the perfect answer to meatless Mondays in the summer. This is the perfect recipe to make ahead for lunch, dinner, or to take as a side to your next barbecue.
Caprese Salad with Beans and Arugula
2 cups tomatoes, quartered (NatureSweet Cherubs)
3 oz. fresh mozzarella (pearl size)
1 can white beans, rinsed and drained (small white beans or Great Northern)
15 fresh basil leaves, chopped
1 clove garlic, minced
black pepper, freshly ground
1/4 teas. salt or to taste
olive oil (about 1 tbs.)
balsamic glaze (sweet vinegar reduction)
Combine the tomatoes, mozzarella, beans, basil, garlic, pepper, and salt in a bowl. Lay bed of arugula on serving plate. Spoon the tomato mixture over arugula. Drizzle with olive oil and balsamic glaze.