Today I have a skinni-mini recipe for you guys! Since my birthday weekend (+ the beginning of the week, oops) consisted of fried foods, donuts, cakes, and all that jazz, it’s finally & definitely time to reset my bod for Mehhhhico in 10 days.
So this skinni-minz recipe was inspired by a salad that I loveeee at a bar/restaurant in Pittsburgh. Never in a million years would I have thought I would be obsessed with a giant plate of chopped up vegetables but… I AM. Guys, I kid you not, this is the most amazing summer salad I have ever tasted. Cutting to the chase…
+ chopped red, yellow, orange cherry tomatoes
+ sliced carrots
+ chopped snap pea pods
+ thinly sliced red onion
+ grilled zucchini chunks
+ cubed mozzarella cheese
+ chopped basil
+ cubed (stale) Italian bread
+ white balsamic vinegar
Microwave/bake/or grill zucchini just enough to soften. Let cool. Chop the rest of your vegetables, basil, & cheese then toss together with white balsamic vinegar. Let sit for an hour or more. Add in the bread 20 minutes before serving. Bread should be stale enough that it soaks up all of the flavors/juices without getting soggy. Serve cold!
You’ve gotta try this recipe — I am living on it now until vacation! Anyway — look out for a bomb giveaway starting at 9pm tonight on my Instagram.
Talk soon & stay tuned for Free People x Balance and Chaos look #2.