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Ships within 48 hours · Estimated delivery Aug 31 - Sep 5
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Emilia wears size XS
Ingredients For the vinaigrette: 1 ounce (28 grams, about 2 packed cups) fresh basil leaves 1 large shallot, coarsely chopped 1/3 cup white balsamic vinegar 1/2 teaspoon kosher salt 1/4 teaspoon coarsely ground black pepper 2/3 cup extra virgin olive oil For the caprese panzanella salad: 1/2 a loaf of crusty Italian bread 1 pound fresh mozzarella 4 large heirloom tomatoes Instructions Make the basil vinaigrette: Add the basil, shallot, vinegar, salt, and pepper to a mini food processor or blender and pulse to combine
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Tomatoes: Cherry tomatoes, grape tomatoes or cocktail tomatoes have a good flesh to seed ratio making them a perfect choice for Greek salad (not too juicy or watery)
When the boys were tiny I didn't always even have the time to open the things and dig through
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