Insalata Caprese Kabobs With Balsamic Vinegar Reduction And Eros Pista Paste Food

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INSALATA CAPRESE



Insalata Caprese image

A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. -Melba Wilson, Murrells Inlet, SC

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 pounds plum tomatoes (about 10), cut into 1-inch pieces
1 carton (8 ounces) fresh mozzarella cheese pearls
1/2 cup pitted ripe olives
3 tablespoons olive oil
1/4 cup thinly sliced fresh basil
2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Balsamic vinegar, optional

Steps:

  • In a large bowl, mix tomatoes, cheese pearls and olives. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper; toss to coat. Let stand 10 minutes before serving. If desired, drizzle with vinegar.

Nutrition Facts : Calories 160 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 257mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

INSALATA CAPRESE



Insalata Caprese image

(TInsalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. Can be prepared in 45 minutes or less.

Provided by Faith Willinger

Categories     Salad     Tomato     Appetizer     No-Cook     Vegetarian     Quick & Easy     Mozzarella     Basil     Summer     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 7

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

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.

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