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It’s the last week of school here in Georgia– I can’t believe it. We are finalizing our summer plans, and is the rush of May. I’m guessing that most moms would agree that with the exception of December, May is the busiest month of the year. Schools have so many special events and activities, there are games and concerts in the evenings, and I’m tired. It’s hard to keep our evening routine going with this schedule! Sometimes, we just don’t have the time to cook a big meal, so we need to have recipes and ideas that are easy to create, but still taste delicious. I love the flavor of Caprese salad with Balsamic vinegar, particularly when you add cucumbers. It’s such an easy pairing with a Freschetta® Pizza. Within 20 minutes, you can have both a Cucumber Caprese Salad with Balsamic Reduction and a delicious Artisan Crust, or Brick Oven Freschetta® Pizza.
The Peanut and I spend a lot of time in our local Publix– in fact, with the rate at which the Big One is growing, I’m pretty sure that we are there most days of the week. While we were shopping there this week, we picked up a Freschetta®Brick Oven 5 Italian Cheese Pizza and the ingredients for our Cumcumber Caprese Salad.
One of my favorite parts of shopping in Publix is how the store always has a small town feel with fabulous customer service. They walk my groceries to the car, and load up my car! For the Littles, their favorite part of Publix is the free cookies in the bakery.
Ingredients for Salad
- 1 Cup Plum Tomatoes, Quartered
- 1 1/2 Cup Fresh Ciligiene Mozarella, Quartered
- 1/2 of a Medium Cucumber, Quartered, with the peel
- 1/4 Cup Sliced Fresh Basil
- 1 Tbsp Extra Virgin Oil
- 1 tsp Kosher Salt
Ingredients for Reduction
- 1/2 Cup Balsamic Vineger
- 1 1/2 Tbsp Light Brown Sugar
The biggest part of this recipe is the chopping of the vegetables and mozzarella. I actually did most of this before I put the pizza into the oven. (By the way, Ciliegine Mozzarella is the cherry-sized mozzarella balls, but I still quartered them.) Once you have chopped the basil, tomatoes, cucumber, and mozzarella, mix them gently in a bowl with the olive oil and salt. I put the salad aside, and poured the balsamic vinegar in a skillet with the brown sugar and allowed it to reduce over medium heat. The reduction took about 12 minutes– which is just a little less than the pizza took to cook in the oven.
The two went together perfectly. I’m sorry that my local Publix stores didn’t have the Artisan Crust Freschetta® Pizza, which is a new product that most Publix stores are carrying– the Artisan Crust has 3 whole grains that go into the crust. My local store is carrying the Brick Oven, as well as the self-rising crust Freschetta® Pizza’s.
Until June 8th, Publix is having a sale on Freschetta® Pizza, and you can get two pizzas for $10. Isn’t that a great deal?! Be sure to pick a few up for those busy, end-of-the-school-year nights!
What do you like to serve with your pizza?