My apologies for the light posting today. I can barely keep my eyes open — let alone attempt to say something with wit — because of all the meds I’m on right now. All I can offer you is this salad, and if my memory serves me well, it was a good one at that.

This peppery salad is the last thing I could taste before a nasty sinus infection set in and rendered my taste buds useless. But it could have been worse. The last thing I ate could have been something awful, like Brussels sprouts or a bowl of frozen peas. I thank my lucky stars.

It’s been a few days and I still can’t taste anything, but the memory of this simple salad still lives on. I loved the crouton-sized roasted sweet potatoes, which lent a sunny vibe to an otherwise wintery salad. (Click on “Read the rest of this entry” for recipe.)

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It wasn’t until recently that I could eat an Insalata Caprese as is – without picking around the tomatoes for everything else. Over time, I had somehow developed an aversion to whole tomatoes. And a trip to Whole Foods provided evidence that people out there share my tomato mentality: The Insalata on the buffet had been picked clean of all mozzarella.

Lately though, the salad has won me over based on looks alone (Insalata caprese, though simple, is gorgeous), and I’ve been able to at least recognize and appreciate the role of the tomato in the dish. They’re good. Cherry tomatoes especially.

Insalata Caprese is easy as a salad, or can double as an equally simple passed hors d’oeuvres when skewered. I use cherry tomatoes on the vine, as well as bocconcini mozzarella, which are roughly the same size as the tomatoes. Because of that factor alone, they make for an elegant presentation with little effort – all you have to do is halve them. And echoing what everyone else says about the salad, use good olive oil. It makes a world of difference. (Click on “Read the rest of this entry” for recipe)

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