A simple salad recipe, full of seasonal summer flavors, that’s as delicious as it is beautiful. Please excuse my absence. Hopefully you’re very hungry for a new recipe!
And this one just so happens to be a lovely appetizer to serve at your July 4th barbecue! After a very rough few months dealing with my dad’s recovery from heart surgery and my mom’s ongoing health issues, I was in Hawaii with my husband and boys for a much needed week of pure relaxation and fun!
And really delicious food!I have a few restaurants I can’t wait to tell you about in the next couple of weeks! First though, I thought I’d share this super quick and easy appetizer that we had one night a the Kona Inn.
Other than the sweet Maui onions, this recipe isn’t Hawaiian, but I loved the simplicity and beauty of it. It may resemble the Italian Caprese, but the flavor profile is quite different.And now a few important thank yous in case they’re reading this . . .
To my friend Aimée, for encouraging me to make our Hawaiian vacation happen!
To my aunt Roberta, without your help, I would not have left town. Simple as that.
To my brother John, for taking Annabelle to the dog park every day, and brightening dad’s days by bringing him with you.
To my cousin Beth, for cooking so much delicious food for my parents. (Not just while I was away, but for the last several weeks!)
To my in laws, for taking such good care of our house and dogs!
And to my husband for always being my rock. And for answering me with “whatever you want” every time I asked about something I wanted to do while in Hawaii. 😉
Stay tuned for more from our Hawaiian adventure on the Big Island! I’ll be sharing a couple of do-not-miss restaurants, Poke Nachos and so much more!
- 2 small-medium tomatoes (about the size of a plum), washed, dried and sliced into thin rounds
- 1 Maui onion, peeled and sliced very thinly
- approximately 10 large basil leaves, washed and dried
- 2 teaspoons crumbled blue cheese
- 2 tablespoons balsamic vinegar
- freshly ground black pepper
- Alternating between the tomato and onion slices, arrange them on a round plate. Add a basil leaf after each onion slice, and then sprinkle the blue cheese over the top.
- Add the balsamic vinegar to a very small sauté pan and place it over medium-high heat. Cook until it thickens and reduces by about half.
- Drizzle the reduced balsamic and grind a bit of pepper over the tomatoes and onions and serve.