Although we are in the thick of the worst “May Grey” month I’ve ever experience here in Santa Monica in the 8 years I have lived by the beach, I am desperate for summer. The food, the drinks, THE SUN. So as we head into Memorial Day weekend, I am sharing a happy accident that I plan to make this weekend in complete and utter denial that there is no forecast for sun in the next 10 days here.

This was originally a kitchen sink recipe that I threw together with the ingredients I had left in the refrigerator at the end of the week. And WOW. I am so glad I did.

So good in fact, it’s on rotation. It’s a perfect summer dinner salad packed with sweet fruit, tangy shrimp, and the classic pairing of heirloom tomatoes and mozzarella.

I recommend hitting up the local farmer’s market or fancy grocery store to get the freshest of fresh ingredients. It makes all the difference.

INGREDIENTS

For the Salad —

2 Heads of Romaine

2 cups of Dino Kale

2 Large Heirloom Tomatoes

1 Nectarine

1 lb. Peeled Shrimp

1 cup Marinated Mozzarella Balls (pre-packaged or made fresh *see below for my quickie recipe)

1 tsp. Olive Oil

1 tsp. Paprika

1 tsp. Cumin

1 tsp. Garlic Salt

Salt & Pepper

1 tbsp. Balsamic Vinegar

Marinated Mozzarella Balls —

8 oz. Mozzarella Balls

½ cup Olive Oil

4 Cloves Garlic (thinly sliced)

2 tbsp. Fresh Parsley

1 tbsp. Balsamic Vinegar

1 tsp. Dried Oregano

1 tsp. Red Chili Flakes

Maldon Salt

Serving Size: 8 side salads

INSTRUCTIONS

24 HOURS BEFORE (*Omit if using pre-packaged)

• Make mozzarella balls so they can marinate for at least 24 hours.
• Thinly slice garlic and chop parsley.
• In a bowl, mix the mozzarella balls with the garlic, parsley, oil, vinegar, and seasonings. Refrigerate covered for at least 24 hours.

ASSEMBLY

• Roughly chop romaine and kale.
• Slice heirloom tomatoes and nectarine into slivers.
• Combine in a large salad bowl.
• Stir in 1 cup of the marinated mozzarella balls into the salad.
• Simply dress the salad with a tablespoon of balsamic vinegar.
• Meanwhile, heat olive oil on a large non-stick skillet.
• Toss and coat raw peeled shrimp with paprika, cumin, garlic, salt & pepper.
• Cook on the hot skillet for 6-8 minutes, flipping halfway through so the shrimp is fully cooked through. (I keep mine on for longer to char the outsides.)
• Gently place shrimp on the salad.
• Enjoy!