This is a little spin on a classic Caprese. Feel free to make your own sun-dried tomatoes (or “tomahtos”). You just need sliced Roma tomatoes, a sprinkle of dried basil and salt, and a loooong nap in the oven at 170ºF, 6 to 8 hours). We really enjoyed this along with the eggplant meatballs. —Sara

3 cups fresh spinach
8 chopped, sun-dried tomatoes
½ ball of fresh mozzarella, cut into small squares
1 tablespoon fresh basil, chopped
½ lemon
3 tablespoons olive oil
Salt and pepper, to taste

  1. Toss the spinach, tomatoes, mozzarella, and basil in a bowl.
  2. Whisk together the olive oil, lemon juice, salt, and pepper.
  3. Toss salad with dressing.


Yield: 2 servings

For more great recipes, check out this weeks issue of Whisk by Ami