Disclosure: This is the last in a series of sponsored posts written by me on behalf of Discover Endive. I have received three complimentary shipments of California endive over the last six months and I have also been compensated for my efforts to promote California endive; all opinions expressed here are 100% mine.

We’ve had very warm temperatures here all spring: so warm, in fact, that I planted my entire garden a full two weeks earlier than I ever have before. I took a photo from my upstairs bathroom recently because that’s the only way you can really see the whole shebang…we added three raised beds this year and I am kind of amazed at how big it looks!

While it’s been a bit rainy for my taste, the good news is that I have not needed to drag out the hose in weeks. I just came home from being away for three days and apparently it rained the whole time: when I walked around this morning, I was shocked at how big some of my plants have gotten! My tomatoes in particular are really coming along: at this rate we’ll start enjoying them sometime in July.

Though I can’t have Insalata Caprese with homegrown tomatoes yet, the warm weather’s been telling me to make it anyway. I’ve been happy to do so, because the classic Italian salad featuring perfectly ripe tomatoes, melt-in-your mouth fresh mozzarella, and vibrant basil is one of my family’s all time favorite things to eat.

When I decided to incorporate some grilled endive into our Caprese recently…

…my kids expressed concern. You see, while I myself adore endive and have been eating oodles of it raw and cooked any which way over the last few months while I was part of the OnDiva campaign, Dylan and Maddie haven’t been quite as enthusiastic.

Fortunately, things were different this time. They thought the grilled endive was really good, and we all loved this variation on Caprese. I plan to make it all summer long, especially once my tomatoes are ready.

Recipe for Caprese Salad with Grilled Endive

Yield: serves 2-4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Great instructions for grilling endive can be found here, from Paula. Endive is super healthy and it's so delicious when cooked this way: don't let the summer go by without giving it a try on the grill.

Ingredients:

*2 heads of California endive, grilled (visit my friend Paula for endive grilling instructions)
*2 perfectly ripe tomatoes, sliced pretty thick
*1/2-1 ball of fresh mozzarella cheese (depending on the size; use one made locally, if possible), cut in half lengthwise, then sliced about the same thickness as the tomatoes
*1/8-1/4 of a large red onion, peeled and thinly sliced- optional
*a handful of fresh basil leaves: whole or julienned
*your best olive oil, for drizzling
*your best balsamic vinegar, for drizzling- optional
*coarse sea salt and freshly ground black pepper

Directions:

1. To assemble the salad, arrange the grilled endive, tomato, mozzarella, and red onion slices in alternating layers so they look pretty :)

2. Sprinkle the basil leaves on top, then drizzle with the olive oil and optional vinegar. Sprinkle salt and pepper onto the salad before serving.

More of my posts featuring endive:
Endive and Satsuma Mandarin Salad
Oven Braised Endive with Gremolata
Endive Green Apple Salad
Chicken, Endive, and Root Vegetable Soup with Endive Parsley Pesto
Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit