You know it’s Summer in Basel when you start to see people swimming down the Rhein with their “Wickelfisch”. Yes this is a real thing. A bag shaped like a fish that will keep your clothes and precious digital possessions bone dry, all while acting as a floating device as you happily float down the
freezing delightfully cool river admiring the view. Only the Swiss could invent something this ingenious and efficient.
We haven’t yet dipped into the river this year, but it is something that is a must do in Basel before the Summer is through. Is it through already? I really hope not but this week has not been as promising. I am so British, literally blogging about the weather. Anyway! I have a couple of salad recipes coming up for you, because it is warmer and as much as I love cake, it is nice to eat something light and delicious. I want to bring you all a variety of recipes that you can make at home and enjoy with your friends and family.
Caprese salad is an Italian classic and I LOVE it. Especially with lots of different coloured tomatoes. However, this version swaps out the tomatoes for blueberries. The blueberries are delicate in flavour but incredibly juicy so the salad doesn’t lose any moisture. They are lightly sweet and the texture compliments the soft mozzarella and crunchy greens perfectly.
Plus, let’s not lie, we eat with our eyes as well as as our bellies, and this salad is beautiful! The colours are just SO vibrant which makes it all the more appetising.
If you like a little more bulk to your salads, why not just throw this on top of some crusty, seedy bread? Since moving to Switzerland I have literally not bought bread from a packet. I just don’t understand how I EVER ate that stuff. Nope. It’s off the shelf of the bakery bit and it’s the best. There is no match for proper fresh baked bread. It’s crusty, delicious, whole and just all the carby goodness. Topped with anything it’s just perfection.
I hope you enjoy this different take on a Summer salad, and get to enjoy it in some sunshine!
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Blueberry Caprese Salad
Two Handfuls of Watercress
Basil Leaves (as many as you like)
1 Ball Buffalo Mozarella Cheese
Handful of Blueberries
Olive Oil (preferably Extra Virgin)
1. Wash the salad leaves and scatter onto a plate. Drizzle with a little olive oil and toss to lightly coat.
2. Tear the mozarella ball into small pieces and distribute evenly over the plates. Add the basil and blueberries.
3. Drizzle with a little more olive oil and season with salt and pepper to taste.