The farmer’s market always gives me inspiration for cooking on weeks I feel less than motivated to do much in the kitchen. No energy? No time? Bored with the usual meal rotation? Head to the market for a breath of fresh air and new ideas. Perfect heirloom tomatoes and fragrant basil made a divine caprese salad that I could eat daily until the end of the season. This is a great low-carb seasonal dish to throw together on nights when you don’t want to cook or want to indulge your taste buds in pure summer flavors. Healthy doesn’t have to mean labor intensive, bland, or boring. This is the perfect example of natural flavor bursting at the seams! So simple, delicious, beautiful and EASY. Crenshaw melons have a great crispness to them and are the classic melons to wrap with prosciutto and skewer several together like a kabob - then serve with this caprese salad for a full on Italian feast. Glass of rosé anyone?

Caprese Salad:

Ripe heirloom tomatoes or tomatoes on-the-vine, sliced

Fresh mozzarella, sliced in rounds

Fresh basil leaves

olive oil

balsamic vinegar

sea salt and freshly cracked pepper

Layer tomato, basil leaf, and mozzarella over and over again in a platter until you have as much as you can eat and more. You always need more than you think as it disappears FAST. Drizzle with good oil and aged balsamic, crack your salt and pepper and dig in.