Mixed Caprese Food

MIXED "CAPRESE"

Mixed

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups baby arugula
1 cup halved cherry or grape tomatoes
1 cup hulled and quartered strawberries
1 cup diced English cucumber
1/2 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, torn
1/4 teaspoon kosher salt
1/2 small red onion, thinly sliced and rinsed under cold water
1/4 cup mascarpone cheese, at room temperature
2 teaspoons champagne vinegar, white wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt

Steps:

For the salad: In a medium bowl, combine the arugula, tomatoes, strawberries, cucumbers, basil, mint, salt and onion. Toss gently to combine. Pile the salad onto a platter.
For the dressing: Using the same bowl, combine the mascarpone, vinegar, Dijon, salt and 2 teaspoons water. Whisk well until smooth. Spoon the creamy dressing over the salad and serve.

CLASSIC CAPRESE SALAD

Classic Caprese Salad image

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

Ingredients

1 pound fresh, best-quality mozzarella (preferably buffalo milk)
4 medium heirloom tomatoes
1 bunch fresh basil, leaves only, some reserved for garnish
Flaky sea salt, such as Maldon
Coarsely ground black pepper
High-quality extra-virgin olive oil

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

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