I’m dreaming of Italy….
Cinque Terre, the Amalfi Coast, Tuscany, so many wonderful things to see and do…

A cooking class, taxi rides in boats, hiking, reading, shopping, eating….. lots and lots of eating….
As the trip is getting closer (just a month away!!!), I’m getting so excited. Anyone been? Have any good recommendations of must see places or eats?
In anticipation, Archie and I spent a few hours at an “Italia Festa” in our local Little Italy. It was very Americanized, but it was fun to anticipate a bit about what’s to come!
So many colors, so much food, delish!
Fried Zuchinni Rounds – made fresh!
The hubs got ‘sausage and peppers’ – looks disgusting to me, but hey, to each his own.
Yum Yum!
He’s a handsome guy!
Sfingi – crazy good little Italian doughnuts. Fried dough – what more can I say.
We are going with some friends to Italy, and we’ve made it a tradition, that when we get together to plan anything, we MUST have an Italian meal. It only seems right.
The last time we got together, I made this delicious salad! Heirloom tomatoes, mozzarella, and a kalamata olive vinaigrette. It’s topped with a healthy dose of chopped basil which add such a fantastic touch .
Beautiful Heirloom Tomatoes

This recipe is simple and quick, and perfect for those last of the summer beautiful red and juicy tomatoes. My friend Erin made this wonderful salad for me and was kind enough to pass on the recipe – so I have no idea where it originates from since she was kind enough to jot it down on a yellow steno. 🙂

Heirloom Tomato & Mozzarella Salad with Kalamata Olive Dressing (From: Erin)

For dressing –
3/4 cup olive oil
1/2 cup kalamata olives
5 tablespoons red wine vinegar

For Salad –
5 ounces fresh mixed greens
3 pounds heirloom tomatoes
1 pound fresh mozzarella
1/4 cup fresh basil, thinly sliced

1. Place kalamata olives and red wine vinegar in food processor or blender. Begin to process and drizzle in olive oil until completely blended/emulsified. Set aside.
2. Chop tomatoes, mozzarella, and basil. Line lettuce on large serving platter, then layer with tomatoes, mozzarella, and basil. Drizzle vinaigrette on top. I drizzled a bit, and served the rest on the side so everyone could decide how much they wanted. Serve, and enjoy!

Hello, I'm Rebekah! Wife to a creative guy and mom to one incredibly cute little man. I love to read (novels), run (especially races), drink lots of coffee (sweet and creamy please), and enjoy beautiful community with good conversation around a table (with delicious food). This space is all about meshing real life, good food, and beautiful pictures - of food of course.
  • noreply@blogger.com'
    Jet Jenny

    This looks SO good! You’re making me hungry. We don’t like olives, but do you think a pesto dressing would go just as well with this?

    August 29th, 2011 4:01
  • noreply@blogger.com'

    Of Course! I think pesto or even a balsamic vinaigrette would be just as delicious!

    August 29th, 2011 4:19

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