Welcome to "What to Cook," our Night & Day feature where we provide quick and easy recipes to aid and abet your weekend and summer culinary fun. Even better? The recipes are all locally sourced — that's Restaurant Lingo — from popular chefs you know and love.
Today's dish comes courtesy of Carlos Paucar, head chef at New London's Hot Rod Cafe. A recent guest, along with Hot Rod owner Rod Cornish, on the Food Network's "Chef Boot Camp" program, Paucar presents a fine twist on two light and summery favorites — combined in one easily navigable and eminently tasty dish. Enjoy!
Pita Caprese Summer Salad
This salad is ideal for a backyard cookout with your family and friends, and is a regular special at Hot Rod Cafe. Serves 3-4 people.
Ingredients
— Baby spinach and arugula mix
— 1/2 pint fresh raspberries
— 8 oz of fresh mozzarella (can be sliced or small balls)
— 1 pound tomatoes (can be on the vine, campari or your favorite cut in 4s, or quartered
— 16 yellow grape tomatoes or cherry tomatoes
— 1 medium sized red onion, sliced
— 4 pitas or flat bread
— 2 tablespoons of pesto
— 4 tablespoons olive oil
— black pepper to taste
— 3 chopped garlic cloves
— 1 oz softened butter
— balsamic glaze
Directions
First, stir the garlic and butter together and spread the "garlic butter" on the pita bread. Then grill for about a minute to make nice grill marks on the bread. Let cool down. In a bowl, carefully mix together the cut tomatoes, fresh mozzarella, cherry tomatoes, pesto, onions, olive oil, and raspberries. Add salt and pepper to taste. Get ready to plate. Cut the pita in 4 pieces and spread around plate. Place the arugula and spinach in the center of the plate and arrange the other ingredients that were mixed together over the greens. Lastly, drizzle balsamic glaze over the top. Serve, eat and enjoy!
June 03, 2021 at 02:43AM
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Chef Carlos Paucar's Pita Caprese Summer Salad - News from southeastern Connecticut - theday.com
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