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, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!