Caprese Salad With Caper Vinaigrette Food

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:

• Place Dressing ingredients in a jar and shake very well. Adjust to taste.
• Place tomatoes, bocconcini and most of the basil in a bowl. Drizzle over dressing, toss gently.
• Transfer to shallow serving bowl. Just before serving, drizzle with balsamic glaze and sprinkle with remaining basil.
• Serve immediately.

CAPRESE SALAD WITH BALSAMIC GLAZE

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.

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

CAPRESE SALAD WITH BALSAMIC DRESSING

Steps:

• In a small bowl, whisk the dressing ingredients with a small hand whisk until they emulsify into a smooth salad dressing. Set aside.
• Slice the tomatoes thinly. Aim to get a total of 10 slices.
• Using a sharp knife, slice the mozzarella thinly into 9 rounds.
• Arrange the tomato and mozzarella slices on a platter, alternating and overlapping each other. Arrange the basil leaves on top, as shown in the photos.
• Sprinkle the salad with salt and pepper. Drizzle with the salad dressing. Serve immediately.

CAPRESE SALAD WITH GRILLED PEPPERS

Steps:

• Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister.
• Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with clingfilm.
• Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
• When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
• Tear the mozzarella balls into chunks and divide between 4 plates. Tear the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
• Season well with sea salt and black pepper and drizzle with olive oil. Pick and tear up the basil leaves and sprinkle them over the salad before serving.

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

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

Steps:

• Core and cut tomatoes vertically into 1/4 inches' thick slices. If not pre-sliced, cut fresh mozzarella into 18 equal slices.
• Assemble (using the largest diameter slices first), place one slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf. Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes, etc.
• Spoon a light coating of olive oil and very lightly salt. Finish with healthy drizzle of balsamic glaze.
• Important, use fresh mozzarella in brine sold either at the deli counter or in vacuum sealed packages. Fresh mozzarella is not the same as "Buffalo Mozzarella". True Italian Buffalo Mozzarella is traditionally made from buffalo milk. It is sold as "Mozzarella di Bufala Campana" and is certified and protected. It is also welcomed in this salad.

CAPRESE PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta of your choice and cook until al dente. Depending on the shape and size of your pasta, this could be 8-12 minutes.
• Drain the pasta then rinse under cold water. Place the drained pasta in a large mixing bowl.
• Halve or chop the tomatoes (depending on their size) and place in a the bowl with the pasta. Repeat with the mozzarella.
• Stack the basil leaves and roll then thinly slice thinly. Add to the bowl with the rest of the ingredients.
• To make the dressing, whisk together all the ingredients. Taste and adjust seasoning if necessary.
• Pour the dressing over the salad and toss well. This salad can be eaten at room temperature or stored in the fridge for an hour before serving.

CAPRESE SALAD WITH CAPER VINAIGRETTE

Steps:

• Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
• Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
• In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
• Drizzle a bit of the dressing over each mozzarella-­tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.

INSALATA CAPRESE WITH BASIL VINAIGRETTE

Steps:

• Scatter a serving platter with mixed baby lettuces. Arrange overlapping layers of tomatoes and mozzarella on top of the lettuces. Sprinkle with salt and fresh cracked pepper.
• Put olive oil, vinegar, water, chopped garlic, mustard and salt into a blender. Coarsely chop the basil leaves and add to the blender. Mix on high for about 30 seconds until smooth. If necessary, add a little more water or olive oil to thin. Transfer to a jar.
• With a spoon, drizzle basil vinaigrette all over tomato and cheese salad. Garnish with a few torn basil leaves and serve. Leftover vinaigrette will keep covered in the fridge for several days, bring to room temp for serving.

CAPRESE PASTA SALAD WITH CREAMY BALSAMIC DRESSING

Steps:

• Cook pasta according to directions in salted water. Drain and rinse under cold water until completely cooled. Shake off as much excess water as possible.
• Meanwhile, in a large bowl, whisk together the mayonnaise (2 tablespoons), balsamic vinegar (2 tablespoons), olive oil (1/4 cup), and kosher salt and black pepper to taste.
• Add the drained and cooled pasta, fresh mozzarella, tomatoes, and basil to the bowl with the dressing. Stir to coat.
• Drizzle with more olive oil and balsamic and top with fresh cracked pepper before serving, if desired.

CHOPPED CAPRESE SALAD

Steps:

• In a medium bowl, toss together the cut up tomatoes, mozzarella, and basil leaves.
• Add olive oil to bowl, and lightly toss together.
• Drizzle the balsamic vinegar over the top of salad.
• Sprinkle salt as desired.

CHICKEN AVOCADO CAPRESE SALAD

Steps:

• Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
• Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.