Happy Monday, lovelies! We are just 1 week away from me delivering this baby and I could not be more excited. My mom should be arriving either later today or early tomorrow – depending on when she left this morning and if she decides to drive straight through or not.
I know that as soon as she arrives then the countdown is really on.
I still don’t have my hospital bag packed yet or all my old baby stuff, from the other three kiddos, out and ready yet. My body likes to hold onto these babies as long as possible and, despite me having tons of Braxton Hicks, there is absolutely no sign of laboring early… bummer.
But it gives me more time to get ready since I’m super procrastinator.
Honestly, I was just waiting for my mom to get here so she could help me pull stuff out and we could set it up together.
I would ask the hubby but he is not very organized when pulling things out or putting things back away that we don’t quite need yet… it always just ends up in a big pile and my organization OCD goes crazy and I have to redo it all again.
So, we’ll just wait for momma… haha.
Anyway, I made this summer inspired sun tomato caprese salad just the other day again and practically ate the whole bowl myself in one sitting. It’s just such a light and fresh dish that I couldn’t resist.
It’s a classic caprese salad with the tomatoes and mozzarella balls but I just switched out some of the red cherry tomatoes for yellow sun tomatoes and then tossed it in a white balsamic and olive oil dressing.
The first time I made this salad was last summer when it was super sunny and warm outside. As soon as I made it again all I wanted to do was sit outside and enjoy the sunshine.
While it was absolutely gorgeous and sunny outside that day, I couldn’t fully enjoy it since it was about 40° degrees outside instead of in the 70°s-80°s like I wanted.
Ah… soon enough, soon enough. I hope.
In the meantime I’ll just whip up another batch of this salad and dream of warm summer days.
Sun Tomato Caprese Salad
- 3 cups sun gold cherry tomatoes halved
- 1 cup cherry tomatoes halved
- 8 oz fresh mozzarella balls
- 2 Tbsp olive oil
- 1/2 Tbsp white balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/3 cup fresh basil leaves chiffonade
- In a large bowl, combing tomatoes and mozzarella balls. Toss gently.
- Add olive oil, white balsamic vinegar, salt and pepper. Toss gently to combine.
- Top with chiffonaded fresh basil and serve immediately.