I'm a serious carnivore. When it comes to meat, I have no problem eating anything from pork, to steak to chicken. But every so often, I like to put down the steak knife and ingest something that has a little more green in it. Something without a single piece of meat anywhere in the dish.
One of my favorite go-to vegetarian choices is the Caprese sandwich. There's nothing better than fresh tomatoes (preferably heirloom), buffalo mozzarella, basil and a little olive oil on a nice piece of crusty bread. It's rich, full of flavor and cleanses the palate so I'm ready to dive back into my meat-eating tendencies. So when Parents magazine suggested turning this delicious lunch option into a dinner salad, I jumped at the thought. This salad would be perfect for those hot days when I'd had a big lunch or wasn't in the mood to cook. And because the tomatoes and bread are grilled, the salad has a fire-roasted flavor that heightens the whole dish.
Learn how to make a Caprese salad with this video.
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