Marinated Caprese Salad Recipes

MARINATED CAPRESE SALAD

Steps:

• Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature.
• While the oil is cooling, cut the mozzarella into 1-inch cubes.
• Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.).
• Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.
• Garnish the salad with fresh basil and serve.

MARINATED MOZZARELLA

Steps:

• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

LAYERED PASTA CAPRESE SALAD

Steps:

• In large stockpot, heat 3 quarts water to boiling. Add 3 tablespoons salt; return to boiling. Add pasta; cook as directed on package. Drain and cool slightly, then toss with 1 cup of the reserved marinating liquid from the bocconcini (if there is less than 1 cup marinating liquid, add enough olive oil to liquid to make 1 cup). Refrigerate to cool completely.
• Place tomatoes on ungreased baking pan with sides, divided by color; sprinkle with 1/2 teaspoon salt. Set aside 15 minutes, then pat dry with paper towels.
• In 1-quart saucepan, heat balsamic vinegar to a simmer over medium heat. Simmer 10 to 15 minutes or until reduced by half. Set aside to cool.
• In 3 1/2-quart trifle dish or large glass bowl, layer as follows: Gently layer half of the pasta, then one-third of the basil leaves, then one layer of all the red tomatoes. Top the tomatoes with the bocconcini, then the rest of the pasta, another one-third of the basil, then the yellow tomatoes. Drizzle with the cooled balsamic vinegar.
• Shred remaining basil, and sprinkle on top.

PEACH CAPRESE SALAD

Steps:

• Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.