Chopped Caprese Salad w/ Warm Onion Dressing

My sister Shawnie is an inspiration. Look at this thing! Are ya kidding me?!

When she was 11, she would fake illness to stay home from school. I know that is neither unusual nor inspiring, but her motive was both. She wanted to bake. And not cookies or rice crispie treats. She baked challah bread. Have you ever made it? Me neither. It's too complicated.

Shawnie has an innate ability to cook and bake. She is always coming up with new, delicious recipes, and I was lucky to be over for dinner when she created this masterpiece.

Isn't it breathtaking? I'm thinking of enlarging this photo and putting it on my boring white living-room wall.

It's as delicious as it is beautiful. And a wonderful way to use tomatoes for a late summer dinner.

Thanks for the dinner, Shawn, and for your inspiration.

Love ya-

Lora

Shawnie's Chopped Caprese Salad & Warm Pearl Onion Dressing

Dressing:

1 1/2 - 2 cups peeled, fresh pearl onions (here's an easy way to peel them)

Marinate them overnight in:

1/2 c. EVOO

1/4 c. sun dried tomatoes, cut into strips

2 tsp garlic powder

sprinkle of salt

few turns of the pepper mill

Salad fixins (vary amounts based on number of servings):

4 large red tomatoes, chopped into bite-sized pieces

1 pint mixed colored tomatoes (or less, depending on number of servings)

1/2 - 1 lb soft mozzarella, chopped into bite-sized pieces

Your favorite store bought or homemade croutons

Large bunch of basil, chopped

Before serving, pour marinated onions and marinade into saute pan. Cook over med-high heat (stirring frequently) until onions are caramelized.

When ready to eat, arrange salad fixins on platter, sprinkle with salt and pepper, and drizzle warm dressing over the top. Sprinkle with the chopped basil.