Caprese Salad Tomatoes Italian Marinated Tomatoes Recipes

CAPRESE SALAD {HOW ITALIANS MAKE IT}

Caprese Salad {How Italians Make It} image

Caprese Salad or Insalata Caprese or tomato, mozzarella and basil salad is a a cult dish of Italian couisine.

Provided by Italian Recipe Book

Time 5m

Number Of Ingredients 6

Ingredients

3-4 medium size tomatoes (, preferable of the same size)
8-10 oz fresh Mozzarella cheese
Handful basil leaves
Dried oregano
Salt
Fresh black pepper to taste ((optional))

Steps:

Wash and dry tomatoes and basil with a paper towel.
Cut each tomato and mozzarella ball into slices.
Layer tomato, mozzarella and basil slices on a platter.
Drizzle with extra virgin olive oil, sea salt and oregano or black pepper if you like.
Serve as a salad or as an appetizer.

THE BEST CAPRESE SALAD

The Best Caprese Salad image

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

Provided by ChefJackie

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g

CAPRESE SALAD TOMATOES (ITALIAN MARINATED TOMATOES)

Caprese Salad Tomatoes (Italian Marinated Tomatoes) image

Make and share this Caprese Salad Tomatoes (Italian Marinated Tomatoes) recipe from Food.com.

Provided by Shawn C

Categories Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 roma tomatoes (washed and sliced thin or thick to your preference)
1 -2 garlic clove, minced (use fresh!)
1/4 cup extra virgin olive oil (or a little less)
1 teaspoon salt
1 teaspoon dried basil (not both!) or 1 teaspoon oregano (not both!)
1 lemon, juice of

Steps:

Mix all ingredients together and set on counter stirring occasionally.
The salt will bring out the juice of the tomatoes.
Taste and add more seasonings to your personal taste.
You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
USES: Serve with almost any meal as a side.
On top of a green salad (no dressing necessary!).
Use as a topping for bruschetta--just chop tomatoes instead of slicing.
Use for caprese salad--add sliced buffalo mozzarella and you're done.
have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.

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