CLASSIC CAPRESE SALAD
This classic summer dish doesn't get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.
Provided by Melissa Clark
Categories brunch, easy, lunch, weekday, salads and dressings, appetizer, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 10 grams, Sodium 478 milligrams, Sugar 3 grams
CAPRESE SALAD WITH BALSAMIC GLAZE
In this jazzed up Caprese salad, a balsamic glaze adds a pop of tangy-sweet flavor to every bite.
Provided by Jennifer Segal
Categories Salads
Time 15m
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Arrange the tomato slices on a cutting board. Sprinkle with sugar and ¼ teaspoon of the salt and let sit for a few minutes until the sugar dissolves.
- Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella. Sprinkle evenly with the remaining ¼ teaspoon of salt and freshly ground black pepper. Drizzle about 1 tablespoon of olive oil over top, followed by an equal amount of the balsamic glaze (it's fine to just eyeball it). Scatter the roughly chopped basil over top. Garnish the platter with sprigs of fresh basil, if desired.
Nutrition Facts : Calories 264, Fat 19 g, Carbohydrate 5 g, Protein 17 g, SaturatedFat 10 g, Sugar 4 g, Fiber 1 g, Sodium 672 mg, Cholesterol 60 mg
CAPRESE SALAD
For something fresh and Italian, make Rachael Ray's Caprese Salad recipe from 30 Minute Meals on Food Network; it's filled with tomatoes, mozzarella and basil.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.
CAPRESE SALAD
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
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.
CAPRESE SALAD
This light, fresh salad is made with fresh mozzarella, cherry tomatoes, and fresh basil. It is the perfect quick and easy accompaniment to any summer meal.
Provided by Summer Rose
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Toss together the mozzarella, cherry tomatoes, basil, and olive oil in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 4.9 g, Cholesterol 36.3 mg, Fat 12.6 g, Fiber 0.8 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 357.5 mg, Sugar 0.6 g
CAPRESE ANTIPASTO
If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements - mozzarella, tomatoes, basil, salt and olive oil - and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn't think of it sooner. Serve with a crusty loaf of bread on the side.
Provided by David Tanis
Categories quick, weeknight, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
- Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
- Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 11 grams, Sodium 775 milligrams, Sugar 7 grams
CAPRESE SALAD
Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight
Provided by Adam Bush
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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4.8/5 (5)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Toss shallot, garlic, and vinegar in another small bowl; season with salt. Let sit 10 minutes. Drain, reserving shallots and vinegar separately in small bowls.
- Prepare a grill for medium-high heat. Brush cut sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side. (Or broil bread halves, cut side up, until lightly charred, about 2 minutes.) Season with salt; let cool.
- Heat a large cast-iron skillet over medium-high (you can do this directly on the grill grates or on a burner). Toss tomatoes with remaining 2 Tbsp. oil and cook, shaking pan often, until tomatoes are blistered and lightly charred, about 3 minutes. Add tomatoes to bowl with reserved vinegar; season with salt and pepper. Let cool slightly, then add basil, parsley, and lemon zest and toss gently to combine. Taste and season with salt and pepper as needed.
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