Summer Salad Roundup

We’ve been on a bit of a health kick this summer and changing up our nutritional habits was the first order of business. That meant incorporating more salads into our weekly meals but neither Shawn nor I are the type of people who crave salads on the daily. So, to keep things fresh, we like to add an element of flavor to our greens and veggies. Adding healthy cheeses like feta and mozzarella, fruits like strawberries and mango to add sweetness, and nuts like pistachios or walnuts to add crunch are all simple ways that make salads so much more approachable and fun. Here are some salads recipes that we’ve enjoyed this summer and can’t get enough of!


Arugula and Peach Salad – I love balancing the peppery flavor of arugula with a bit of sweet.


Cherry Tomato Basil Salad – Caprese salads are my absolute favorite. You can’t go wrong with tomatoes, basil and mozzarella!


Strawberry Caprese – Speaking of capreses, this strawberry version is amazing. We usually  trade the basil and for baby spinach and go light on the strawberries.


Couscous Tabbouleh – This is my go-to side salad for fish or seafood and pairs so well with a crisp glass of white sauvignon blanc. 


Burrata, Roasted Asparagus and Tomato Salad – I love burrata (remember?) so this one is right up my alley. Plus, any salad served with crusty bread gets bonus points. 


Go-to Kale Salad – So this one is probably the healthiest of the bunch, but load it up with a variety of veggies, sprinkle with pomegranate seeds and you’ve got a different flavor with each bite.

Rifle Paper Co. iPhone Case Giveaway! {Closed}


Good morning guys! I’m SO excited about today’s post (for obvious reasons, *ahem* the 10 pretties shown above!) and actually a tad bit jealous of the potential winner of today’s giveaway. Considering that Rifle Paper Co. is one of my go-to stationers, it’s no surprise that I immediately fell in love with the iPhone cases when they debuted in April. I just picked up the gold stripes for myself and I can easily say it’s my favorite iPhone case yet. I’m fairly certain that you’ll all love one just as much as I do, so let’s get on to the giveaway, shall we?!

{Giveaway Closed} Congratulations Chloe, you’re the winner! I’ll be in touch with the details! Thank you to everyone for entering!

Here’s how to enter…

1. Leave a comment on this post below stating your favorite Rifle Paper Co. iPhone case design.

2. If you haven’t already, “Like” Yours Truly on Facebook

3. Follow Yours Truly on Twitter (@YoursTruly_Blog)

*UPDATE* I’m extending the contest to Sunday, August 18th at midnight EST! Winner will be drawn at random using and will be announced on Monday 8/19!

Good luck everyone!

xo, Melissa

Grilled Margherita Pizza


That beautiful, cheesy, mouth-watering mess you see right there? That’s what we stuffed ourselves with for dinner last night, accompanied by an absolutely delish white wine. To be honest, the whole thing started with my giant basil plant in the garden that I really haven’t used that much this summer (and was sort of feeling a little guilty about that). I dare say I’ve only made myself one caprese salad this summer, shame on me. So, guilt-trip-driven, (plus the heirlooms were looking so yummy) I decided to turn my caprese-craving into a grilled Margherita pizza masterpiece. There’s nothing better than grilled pizza in the summertime. Keep reading for the recipe!


I had to throw in just one of Savannah, isn’t she pretty? She was in mid-“rooo” at this point, begging for a little slice!


Grilled Margherita Pizza

Serves 2

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  1. 1 ball pizza dough (homemade or store bought – we used Whole Foods)
  2. 1 tbsp olive oil (for coating pizza crust)
  3. 1 jar pizza sauce
  4. 1 ball fresh mozzarella, thinly sliced
  5. 1 Heirloom tomato, thinly sliced
  6. 1/3 cup basil leaves, torn
  1. 1. Prepare your ingredients first – slice up the mozzarella and tomatoes as thin as you can and tear your basil leaves, or if you prefer, leave them whole. Place all of your toppings, including the sauce near the grills so that you can quickly add them when the time comes.
  2. 2. Roll out pizza dough on a lightly floured surface until you have your desired crust thickness. We like to attempt to ‘toss’ the dough to get a thinner crust usually but this time we went for a thicker, heartier crust to hold our thick slabs of mozzarella and Heirloom tomatoes.
  3. 3. At this point, turn your grill on high, you want to get it nice and hot to cook the first side of your pizza dough. Place your dough on a pizza peel if you have one (they make it so much easier to take off the grill, our is from Crate & Barrel). Brush one side of your dough with the olive oil.
  4. 4. Next, place your pizza dough carefully on the grill, oiled side down, for about 1 minute until it starts to puff up and bubble. Turn the grill down to low about 30 seconds in. Using tongs, flip your crust.
  5. 5. As quick as you can, start assembling your toppings on the crust. Sauce first of course, leaving about 1 inch for the outer crust. Then layer on tomatoes and mozzarella and close the grill. Turn heat back up to medium and cook until your cheese is nice and melted.
  6. 6. Remove pizza from grilled with your pizza peel and place it on a nice big cutting board. Top with fresh basil, cut and serve!
Yours Truly

*Photo and styling by Melissa

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