Been There, Done That, Ate That, Make That – Ca’Pa Salad

img_6215It was our first visit to the Amalfi Coast, our second day at Casa Privata in Praiano, and the first rain.

We planned on relaxing on the beach, or the lounge chairs, go on a boat, or relax away at the salt water pool.

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But, it was raining mid-day, and while the sun was hiding behind the clouds, the rays were peeking through upon us.

After skipping out on lunch, and dinner, at Ca’Pa, a place that requires mornings notice for meals that day, it was a pleasant surprise being asked if we wanted something for lunch.

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A simple plate filled with pulled chicken, sautéed onions, soft potatoes, Mozzarella de Sorrento, garlic, heirloom tomatoes & onions came.

I tend to eat a light lunch and was slightly saddened of heavier than normal lunch ahead of me.

One bite, and I was sold, as was my husband.

The flavors married together, and perfectly complimented one another.

Every ingredient was cooked perfectly, in season, and to peak ripeness and happens to be a simple, cost effective dish to make. I’ll share the way we make it, but there’s so many fun ways to make changes!

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Ingredient List (enough for leftovers)

  1. Rotisserie Chicken (or Roast your own)

8- Cloves of Garlic

  1. Vine Ripe Tomatoes

½- A Yellow or Spanish Inion

  1. Medium Onion

Misc- Herbs- Basic, or Cilantro (Basil is best!)

1 Large, or 2 Small Yukon Gold Potatoes

6-8 Castelvetrano Olives

Grass Fed Butter

Olive Oil for drizzling

Salt, Pepper

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The items in here are made to be room temperature, so things are sent layered.

Rotisserie Chicken- pulled.

½ Onion- sautéed in butter- softened

1 Large or 2 Small Potatoes, Sliced, boiled till soft

Sliced Tomatoes

Slivered Olives

Chiffonade Basil

Season with salt/pepper

 

Cook everything, and layer- in order. I choose by mixing the colors.

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