Caprese Salad With Greens Recipes

CLASSIC CAPRESE SALAD

Steps:

• While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
• Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
• On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

GREEN GODDESS CAPRESE SALAD

Steps:

• Make the dressing: Combine the spinach, parsley, basil, tarragon, chives, capers, anchovies, garlic and sugar in a blender or food processor.
• Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
• Make the salad: Spread 1/4 cup dressing on a large platter. Top with the tomatoes and mozzarella, alternating. Season with flaky salt and pepper. Drizzle with more dressing and top with the sliced basil. Serve with more dressing on the side.

FRIED GREEN TOMATO CAPRESE

Steps:

• Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
• Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
• Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
• Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
• When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.

INSALATA CAPRESE

Steps:

• On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

CAPRESE SALAD

Steps:

• Toss together the mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.