OLIVE CAPRESE SALAD
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
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 :
OLIVE CAPRESE SALAD RECIPE RECIPE - (4.3/5)
Provided by á-175897
Number Of Ingredients 24
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 peel and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.
CAPRESE WITH OLIVES ON GARLIC TOAST
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings, 3 toasts per person
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Arrange the bread slices on a baking sheet, drizzle with extra-virgin olive oil, sprinkle with a little salt and pepper. Transfer to the oven and bake for 5 to 8 minutes or until golden brown. Remove from the oven and while still hot, rub the seasoned side of the toasts with the crushed clove of garlic. Reserve the toasts while you make the Caprese with Olives.
- In a bowl combine the diced mozzarella, tomatoes with the chopped basil and olives. Drizzle with a generous amount of extra-virgin olive oil and season with salt and pepper, to taste. Arrange a mound of the Caprese with Olives on top of each garlic toast.
- Cook's Note: make easy work of dicing the cheese by placing the mozzarella in the freezer for 10 to 15 minutes before dicing; the firmer the cheese, the easier it is to dice.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BURRATA CAPRESE SALAD WITH GARLIC BASIL OIL
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
BAKED CAPRESE SALAD
A baguette of French bread is cut into slices and toasted with roma tomato and fresh mozzarella cheese slices, then sprinkled with snipped fresh basil leaves and drizzled with extra-virgin olive oil.
Provided by Amanda
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 25m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt.
- Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt.
- Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes.
- Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 18.9 g, Cholesterol 29.8 mg, Fat 12.3 g, Fiber 1.1 g, Protein 10.7 g, SaturatedFat 6.1 g, Sodium 273.4 mg, Sugar 2.2 g
THE BEST CAPRESE SALAD
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
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
PEACH CAPRESE SALAD
During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that's how I created this peach Caprese salad. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls. -Mounir Echariti, Mendham, New Jersey
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.
Nutrition Facts : Calories 343 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 336mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 3g fiber), Protein 12g protein.
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