This one really only springs to life for a few months of the year, but when it does, wow! If you aren’t particularly green fingered you’ll want to hit up a seasonal farmers market – or hit up your gardening friends like we do.
This salad uses sliced fresh tomatoes with basil, over mozzarella pearls. We make our own balsamic and honey reduction in a pan to drizzle over. Quality olive oil is a must too!
Hi I’m Stuart, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!