Caprese With Olives On Garlic Toast Recipes

BURRATA CAPRESE SALAD WITH GARLIC BASIL OIL

Burrata Caprese Salad with Garlic Basil Oil image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 large heirloom tomatoes
Kosher salt and freshly ground black pepper
Garlic-Basil Oil, recipe follows
Two 4-ounce balls burrata
2 cups fresh basil leaves
2/3 cup extra-virgin olive oil
1 clove garlic, smashed and peeled
Kosher salt

Steps:

Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately.
Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth.

OLIVE CAPRESE SALAD

Olive Caprese Salad image

When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 cup plus 2 tablespoons red wine vinegar, divided
1/2 cup sugar
1 whole star anise
3/4 cup thinly sliced red onion (about 1/2 medium)
2 pounds medium heirloom tomatoes, cut into wedges
2 cups heirloom cherry tomatoes, halved
1 cup pitted green olives, halved
8 ounces fresh mozzarella cheese, sliced and halved
1 tablespoon each minced fresh basil, tarragon, mint and cilantro
1 serrano pepper, thinly sliced
1/4 cup olive oil
2 tablespoons lime juice
1-1/2 teaspoons grated lime zest
1/4 teaspoon salt, optional

Steps:

In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes., In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture., In a small bowl, whisk the oil, lime juice and zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.

Nutrition Facts :

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