Have you ever wondered what this wobbly vegetable that looks a bit like a turnip painted beige is? It certainly does not have a bright rainbow color so sought a…
By Katie Cavuto
While you are enjoying your freshly picked tomatoes this season, it is important to remember that they are decreasing your risk of cancer. Lycopene is a carotenoid which gives tomatoes their bright red color and makes it well suited to your anti-cancer diet. Whether you use them in salads, pestos or sauteed, tomatoes are a great addition to an anti-cancer lifestyle. Katie Cavuto provides us with some excellent tips on pairing tomatoes with your favorite fruits this Summer. Enjoy!
This time of year, a juicy, sweet tomato with a pinch of sea salt and a drizzle of olive oil tastes like pure bliss. Add stone fruits like peaches, apricots, plums and nectarines into the mix and I am in heaven. This salad is exactly that and don’t be intimidated by the presentation. It’s no more than a few slices of each, arranged on a plate with some fresh mozzarella and really simple seasonings.
Storing Tomatoes and Stone Fruit
One of the biggest mistakes you can make is storing your tomatoes in the fridge. The cold air can easily rob them of their juicy sweetness and create a mealy texture that is less than appetizing. Keep them on your counter instead, in a cool place. Your peaches, nectarines, plums and apricots can hang right next to them. The only difference to note is that stone fruit can be refrigerated once it ripens but I still recommend enjoying them within a day or two.
Can’t Eat Dairy? Try this.
While I would love to sink my teeth into fresh mozzarella, my body would scream at me. So instead of missing out on this salad, I simply replace the cheese with avocado and it’s equally as creamy and delicious.
A Little Zest Goes a Long Way
This salad has a ridiculously simple dressing that you drizzle on the salad instead of making it ahead, though you can. I love the addition of lemon zest. You simply grate it right onto the salad as a finishing touch. It brightens the flavor and brings out the brightness and sweetness of the ingredients.
DIY Lemon Oil
Another fun tip is to add some lemon zest to a few ounces of your favorite extra virgin olive oil. Store it in the fridge and use that to drizzle on your salad in place of or in addition to the lemon zest.
Tomato and Peach Caprese Salad
Tomatoes pair with sweet and juicy stone fruit, mozzarella and basil making a summer salad that you’ll want to enjoy again and again.
Arrange the tomatoes, stone fruit and mozzarella on a plate. Drizzle with extra virgin olive oil. Season with salt and pepper, lemon zest and fresh basil.
Tips by Katie
*Substitute avocado for mozzarella to make dairy free.
| Wife | Mother | Integrative Dietician | Whole Foods | First Cookbook | Wellness Advocate | Simple Recipes| Nourish Breathe Thrive | Chef | Unite For HER | Positive Messages | Teacher | Yoga | Setting Intentions |
As an Integrative Dietitian, chef and wellness advocate Katie believes that everyone can change their relationship with food through intention setting, simple recipes and whole cooking education.
“Whole Cooking and Nutrition – An Everyday Superfoods Approach to Planning, Cooking and Eating with Diabetes”, Katie’s first cookbook, focuses on whole foods. Highlighting 85 healthy foods which are nutrient dense and 150 flavorful recipes, anyone can lead a healthy lifestyle and return to the joy of eating.
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