Spring is all about hope: that warm days will dry us out; that lemon yellow daffodils symbolize sunny weeks to come; that ethereal blossoms will become juicy cherries, apples or pears; that tiny green shoots poking out of the mud will become flavorful herbs, garlic, shallots or scallions; that warm weeks of carefree summer really are going to happen this year.

For we who identify seasons by foods, spring teases us with dreams of luscious greens, slightly earthy vegetables, succulent fruits, delicate lamb and briny seafood.

Goodbye hearty stews; hello delicious salads.

Easy To Eat Caprese
Serves 4

The wonderful flavors and textures of tomato, mozzarella and basil in an easy- to- eat format.

Hints

1. Nothing matches a classic Caprese’s juicy red slices of fresh tomato, rich mozzarella, large green basil leaves drizzled with nutty virgin olive oil and an accompanying a fresh slice or two of crusty artisan bread. Italians really do know how to eat. But for me a traditional Caprese is a full meal rather than a salad before or after an entrée. This version provides the tastes of tomato, mozzarella, basil and olive oil in portions small enough to work as a side salad.
2. By late March or early April cherry tomatoes from California can be sweet and succulent. (If they don’t taste sweet enough, try setting them on a sunny windowsill for two or three days to enhance the natural sugar.) Local farmers markets now have some spring arugula, lettuces and early basil.

Ingredients

1 pint ripe cherry tomatoes, cut into quarters
½ # fresh mozzarella, sliced and cut into1/2” chunks
1 head spring lettuce (enough to provide 2-3 leaves per serving), torn into bite size pieces
4-6 large basil leaves, chopped
Juice of 1 lemon
¼ cup extra virgin olive oil
Freshly ground salt and pepper to taste

Procedure

1. Combine tomatoes, cheese and basil in a bowl. Toss gently to mix.
2. Combine lemon juice, olive oil, salt and pepper in a separate bowl and stir to blend. Pour enough of the dressing over the tomato mixture to coat it lightly, and let it stand for 5-10 minutes. Pour remaining dressing over the lettuce and toss.
3. To serve: Divide the lettuce and basil among 4 chilled salad bowls. Top each with equal amounts of the tomato mixture and serve immediately.