So I spent the 1st week of July in Rome, Italy with my entire family and the last week in Nashville, Tennessee with just my hubby (anniversary celebration). These two cities celebrate dishes that I just can not resist….pasta carbonara, pasta amatriciana, wood burning oven pizza, shrimp & grits and biscuits with gravy. I was in carb HEAVEN!

Now I’m back home carrying a few extra pounds around the mid-section (all worth it) and feeling inspired to do some healthy cooking for me and the family. I came up with an awesome summer salad that incorporates some of my favorite summer ingredients; mint, strawberries and lemon. It was a huge hit with my kids. Try it out and let me know what you think.

THE Summer Salad:

3 cups of mixed greens

3/4 cup fresh torn mint

1/2 cup sliced strawberries

1/2 cup thinly sliced red onion

1/2 cup crumbled feta

3/4 cup planko bread crumbs

1 tablespoons of honey

3 tablespoons of olive oil

zest of one lemon

1/2 tsp salt

Directions:

Preheat oven to 450

1. Mix together the bread crumbs, honey, olive oil and salt. Toast them in the oven until the golden brown. Once out of the oven add zest.

2. Mix together first 5 ingredients

3. Add dressing of choice. I’d go with a light balsamic vin.

4. Sprinkle with the toasted breadcrumbs just before serving.

*Note: Grilled shrimp or tofu go really well with this dish

For more pics from my trip, check out my instagram feed @evetrini.

More recipes to come so be sure to check back in. Working on perfecting my raw zucchini salad!