MARINATED CAPRESE SALAD
Make and share this Marinated Caprese Salad recipe from Food.com.
Provided by Judy in San Antonio
Categories Cheese
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature.
- While the oil is cooling, cut the mozzarella into 1-inch cubes.
- Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.).
- Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.
- Garnish the salad with fresh basil and serve.
Nutrition Facts : Calories 557.2, Fat 53, SaturatedFat 14.9, Cholesterol 59.7, Sodium 574.8, Carbohydrate 4.3, Fiber 0.8, Sugar 2.4, Protein 17.4
CAPRESE SALAD KABOBS
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 kabobs.
Number Of Ingredients 5
Steps:
- On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 10mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CAPRESE SALAD TOMATOES (ITALIAN MARINATED TOMATOES)
Make and share this Caprese Salad Tomatoes (Italian Marinated Tomatoes) recipe from Food.com.
Provided by Shawn C
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and set on counter stirring occasionally.
- The salt will bring out the juice of the tomatoes.
- Taste and add more seasonings to your personal taste.
- You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
- USES: Serve with almost any meal as a side.
- On top of a green salad (no dressing necessary!).
- Use as a topping for bruschetta--just chop tomatoes instead of slicing.
- Use for caprese salad--add sliced buffalo mozzarella and you're done.
- have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
- JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
- OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.
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4.8/5 (14)カテゴリ Side Dish料理 Italian合計時間 10 分
- In a large bowl, combine the olive, vinegar, herbs, salt, and sugar. Add the tomatoes and toss to combine. Add more salt and pepper to taste. Chill at least an hour or until ready to serve.
- Before serving toss together with mozzarella. Garnish with additional basil and drizzle with balsamic glaze if desired.
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- Combine vinegar, garlic, salt, mustard, and pepper in small bowl or blender. Add the oil in a slow, steady stream, whisking or blending until oil is thoroughly emulsified and combined. In a wide, shallow dish, combine the tomatoes, cheese, and basil. Pour the dressing over the ingredients and toss to combine. Let the salad marinate covered in the refrigerator for 30 minutes to 3 hours.
- Serve the salad with slices of baguette (sourdough or regular) for scooping. You can also dice up the bread and toss it into the salad to create a sort of caprese panzanella salad.
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