Strawberry Balsamic Buffalo Mozzarella Salad (Or Easy Sunday Lunch)

It’s 98 in LA today.

98 on October 9, people.

You could basically do Bikram on my sidewalk if you were so inclined. It’s too hot to run, too hot to cook, and almost too hot to be alive.

I came home from church absolutely ravenous this afternoon. Since starving myself is rarely never an option, and neither is turning on the stove today, I decided to create a salad for lunch.

I had strawberries, arugula, balsamic reduction, and buffalo mozzarella lying around, so I threw it all together with a little olive oil and Maldon sea salt.

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Buffalo mozzarella makes everything better.

I’m not even kidding. I would probably eat a cardboard box if it had a ball of buffalo mozzarella on top.

If you want to make the salad yourself (and I think you should), the “recipe” is below.

I’m going to turn up my AC and yell at the LA Rams on TV now.

XOXO

Strawberry Arugula Salad with Buffalo Mozzarella

1 C Arugula
5 Strawberries, sliced
1 Buffalo mozzarella cheese ball
1 tsp Balsamic reduction*
2 tsp Olive oil
Pinch of Maldon Sea Salt

Place the strawberries and the mozzarella on a bed of arugula. Drizzle with balsamic reduction and olive oil. Sprinkle sea salt to taste.

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Nectarine and Burrata Salad (Or Friday I’m in Love)

Yesterday I decided to walk to the grocery store and stock up my (new) refrigerator since I actually live in my own apartment again.

I might have looked like a high end homeless person sporting a Prada bag while pushing my laundry cart full of wine, roses, and nectarines down Hollywood Blvd, but whatever. I was multitasking by getting exercise and groceries at the same time.

Today I made a nectarine and burrata salad with mint, arugula, and pickled onions from yesterday’s haul.

See?

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You should come over for lunch.

I don’t think the onions had time to pickle properly otherwise the recipe was pretty flawless. Next time I make it I will soak them in vinegar and sugar ahead of time and toss them with the peaches at the last minute.

If you want to make it, you can find it on epicurious here.

Happy Weekend!