Caprese Salad Tomatoes Italian Marinated Tomatoes Recipes

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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

Categories     Salad     Side Dish

Time 5m

Number Of Ingredients 6

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

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

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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