It’s a lovely rainy day today. I say lovely because we’re still not having many of them. Optimistically we planted more seed to replace those that didn’t come up. Right now we have one leek and one onion coming up. Stand back and prepare to be overwhelmed!
For the life of us we can’t grow beets. We keep trying. In fact we had one come up a few weeks ago but it disappeared. So did the carrots! So we replanted and also sprinkled blood meal round the beds. I hope we start to make some progress.
The other night I was in the mood for Italian but nothing heavy as it was hot. I saw various ideas for bruschetta chicken which sounded wonderful. The drawbacks to the recipes was that they called for store bought dressings. It’s easy enough to make it from scratch.
In a bowl mix 2 parts olive oil to 1 part balsamic vinegar. Add fresh thyme and finely chopped garlic. Season with sea salt and pepper.
Add the chicken breasts to marinate for at least an hour.
While the chicken is marinating prep the bruschetta part of the dish.
Quarter the tomatoes and add a few cloves of finely chopped garlic in a bowl. Toss with olive oil, balsamic vinegar, sea salt, and pepper. The fresh mozzarella and basil should be added just before serving. Grill the chicken and the slice it to serve over a bed of lettuce.
As a side I also grilled up some veg to make a light supper. I love this time of year with all the fresh veg. Not so much the heat but you can’t have it all!
Reblogged this on Foodfhonebook and commented:
I. Love this
Thank you for the reblog! 😊
I love this version of bruschetta. I agree only homemade dressings on a salad.
Very nice. I love salads and this looks delicious. 🙂
Beautiful rich colour in the final shot…and looking very good to eat:)
Thank you Roger! It’s so nice to have all the fresh veg available now and have the grill going.