Rebeccas Table Caprese Salad Recipes

CAPRESE SALAD

Steps:

• Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

CAPRESE SALAD

Steps:

• Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Oh and one other thing, your house will stink. But it's a good kind of stink, it's a vinegary stink. Allow the reduction to cool to room temperature before you serve it.
• When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.
• Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper.
• You need this in your life. Make it today my friends.

CAPRESE SALAD RECIPE BY TASTY

Steps:

• On a plate, shingle the tomato and mozzarella slices so that they're alternating and overlapping slightly.
• Drizzle the olive oil and balsamic vinegar and sprinkle the salt and pepper over the tomatoes and mozzarella. Top with basil.
• Enjoy!

STONE FRUIT CAPRESE

Steps:

• Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
• Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

REBECCA'S TABLE CAPRESE SALAD

Steps:

• TO MAKE THE PESTO VINAIGRETTE: In a large skillet set over medium heat, add the pine nuts and stir until they turn golden brown, about 4 minutes. (Don't leave them unattended, they burn easily.) Remove from the heat and let the nuts cool. Place the garlic and 1/4 cup of the toasted nuts in the jar of a blender or work bowl of a food processor fitted with the metal blade and process at medium speed until combined. Add the basil, salt, and 1/2 cup of the olive oil, and blend for a few minutes until the basil is thoroughly pureed. Add the lemon juice and the remainder of the olive oil and pulse a few times, just until combined. Set aside.
• TO COMPOSE THE SALAD: Using a large platter, make a generous bed of arugula in the center, and arrange a line of overlapping mozzarella slices on top of the greens. Arrange overlapping slices of tomatoes on 1 side of the mozzarella and a mound of the halved cherry tomatoes on the other side. Decorate the mozzarella with a generous drizzle of the vinaigrette and pour the rest into a pitcher for serving on the side. Sprinkle the remaining 1/4 cup of pine nuts on top of the dressed salad just before serving.
• Whether serving sliced fresh tomatoes as part of a salad or eating them solo in their natural glory, I always sprinkle them lightly with salt to bring out their flavor.