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.
Nutrition Facts : Calories 374 calories, Fat 27.7 g fat, SaturatedFat 17.6 g saturated fat, Protein 24.9 g protein, Carbohydrate 6.9 g carbohydrate, Sugar 6.4 g sugar, Sodium 1.8 g salt, Fiber 1.9 g fibre
CHARRED CAPRESE SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the grill to high.
- Combine the dried Italian seasoning, granulated garlic, salt and pepper on a plate. Brush the entire log of mozzarella with about a tablespoon of balsamic glaze, then roll in the dry spices. Place the cheese in the freezer to set up, 20 to 30 minutes.
- Oil the grill grates, then place the log of mozzarella on the grill to char quickly, about 2 minutes. Roll a quarter-turn and repeat until all sides are charred but not gooey, 2 minutes per side. Let it cool for a minute, then slice into 1/2-inch slices.
- Arrange the sliced tomatoes on a platter. Top the tomatoes with the sliced charred mozzarella, torn fresh basil, a drizzle of balsamic glaze, a sprinkle of sea salt and a drizzle of olive oil.
ROASTED CAPRESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
- For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.
CAPRESE SALAD WITH PEPPERS
We've added roasted peppers and garlic to this classic salad that requires great tomatoes. Recipe by Stacey Morris, Relish Good Food Fast, "The Joy of Not Cooking," August 2007.
Provided by Ceezie
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine tomatoes, mozzarella, roasted peppers, and basil in a large bowl. Mix olive oil with garlic, salt and pepper; drizzle over tomato mixture and toss gently.
Nutrition Facts : Calories 331.2, Fat 26.2, SaturatedFat 11.2, Cholesterol 59.7, Sodium 785.4, Carbohydrate 7.1, Fiber 1.6, Sugar 4, Protein 18
CAPRESE SALAD - GIADA DE LAURENTIIS
Recipe from "Everyday Italian". I made this recipe with only cherry tomatoes and just tossed everything together with the dressing. Easy and good.
Provided by Ms. Poppy
Categories Vegetable
Time 15m
Yield 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
- Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
Nutrition Facts : Calories 245.9, Fat 20, SaturatedFat 7, Cholesterol 33.6, Sodium 565.3, Carbohydrate 7.3, Fiber 1.8, Sugar 4.5, Protein 10.8
CAPRESE SALAD WITH GRILLED FLANK STEAK
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.
Provided by cookinmama
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.8 g, Cholesterol 49.5 mg, Fat 24 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.7 g, Sodium 114.9 mg, Sugar 3.8 g
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- Preheat grill to medium (350°F to 400°F). Trim and discard tops and bottoms from bell peppers; remove and discard seeds and white membranes using a paring knife. Slice each bell pepper in half lengthwise. Brush evenly with 2 tablespoons of the oil. Place bell peppers, skin sides down, on oiled grates. Grill, uncovered, until charred, about 7 minutes. Turn bell peppers; grill until tender, about 5 minutes. Transfer to a large heavy-duty ziplock plastic bag. Seal and let stand 10 minutes.
- Remove bell peppers from bag. Remove and discard skins. Chop bell peppers into ¾- to 1-inch pieces. Transfer to a serving platter, and sprinkle with salt and black pepper. Top peppers with mozzarella, and drizzle with lime juice and remaining 2 tablespoons oil. Sprinkle with basil before serving.
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