1/3-1/2 cup leftover blue crab meat (from 3 large crabs)
10 fresh mozzarella pearls
1/2 pint grape tomatoes
1 cucumber, chopped
2-3 tablespoons white wine vinegar
1 tablespoon chopped basil
1 tablespoon fennel fronds
freshly ground black pepper
Toss all ingredients together until thoroughly combined.
The other night, we had my favorite kind of dinner (especially in the warm weather months but also a solid favorite for the winter holidays as well) that I like to call snackies. All appetizers and no main course. It is sort of picnic-y and in honor of summer, this one was made entirely of food I did not have to cook. For an international flair, I had a super delish assortment of my favorite things (truffles, pickles, and sausage! oh my!) from Les Trois Petits Cochons: Mousse Truffée, Saucisson Sec aux Herbes de Provence (Dried Sausage with Herbs de Provence) and Cornichons; and from our local Italian grocery: bread, tomato and (mostly) mozzarella salad, various olives and marinated eggplant. We ended up with some leftovers from this exciting meal and I turned the handful of remaining mozzarella balls into a new salad by adding some grape tomatoes I had leftover from another salad, a forgotten cucumber and a bit of leftover steamed crab from earlier in the weekend. The new dish was a taste sensation that is easily made using bits and bobs of what is on hand. If you are not in Baltimore, feel free to omit the crab although it does make the salad much more of a treat!