Winter Caprese Salad Recipe 445

WINTER CAPRESE SALAD RECIPE - (4.4/5)

Winter Caprese Salad Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 8

Ingredients

8 Roma tomatoes, cut in half lengthwise
2 tablespoons extra virgin olive oil, plus more for drizzling
2 large garlic cloves, grated or minced
Sea salt
Pepper
8 ounces fresh mozzarella (I used a tub of Bocconcini, which had 4 balls of cheese)
8 leaves fresh basil
2 tablespoons balsamic glaze

Steps:

Preheat oven to 300°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Place cut tomatoes on baking sheet, cut side up. In a small bowl, whisk together 2 Tablespoons of the olive oil, the grated garlic and about 1/4 teaspoon of sea salt, and 1/4 teaspoon of pepper. Brush the cut sides of the tomatoes with the mixture until you use all the mixture. Place in the oven and bake for one hour. After an hour, remove the pan from the oven and, with a spatula, gently press down on each tomato to flatten it and squeeze out the moisture. Be careful and do it slowly - the water in tomatoes will squirt out at you. Place the tomatoes back in the oven and bake for an additional 15 - 30 minutes, depending on how dried out you like the tomatoes. Remove from the oven and allow to cool a bit. Place the tomatoes on a serving platter. Meanwhile, slice the mozzarella balls into 16 even slices. Place the cheese slices on top of the tomatoes. Drizzle the cheese with a few drops of olive oil. Sprinkle the cheese with just a little bit of sea salt. Drizzle with the Balsamic Glaze, if you're using it. Julienne the basil leaves and sprinkle on top. Serve at room temperature.

WINTER CAPRESE SALAD

Winter Caprese Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Combine 4 thinly sliced celery stalks and 1 cup each bocconcini (small mozzarella balls) and halved cherry tomatoes in a bowl. Toss with 2 tablespoons each lemon juice and olive oil. Season with salt and pepper.

WINTER CAPRESE SALAD

Winter Caprese Salad image

Provided by Mario Batali

Categories Salad Blender Cheese Dairy Herb Tomato Vegetable Bake Vegetarian Dinner Mozzarella Basil Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

12 plum tomatoes, cut lengthwise in half
1 1/2 cups extra-virgin olive oil
salt and freshly ground black pepper
2 cloves garlic
6 tablespoons freshly grated Parmigiano-Reggiano
6 cups fresh basil leaves, plus a few leaves for garnish
4 tablespoons pine nuts
8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters

Steps:

1. Preheat the oven to 200°F.
2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
3. Remove the tomatoes from the oven and let cool.
4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

CAPRESE SALAD

Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

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

Ingredients

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

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