Olive Caprese Salad Recipe Recipe 435 Food

OLIVE CAPRESE SALAD

Steps:

• In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes., In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture., In a small bowl, whisk the oil, lime juice and zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.

OLIVE CAPRESE SALAD RECIPE RECIPE - (4.3/5)

Steps:

• In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes. In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture. In a small bowl, whisk the oil, lime juice and peel and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.

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.

BURRATA CAPRESE SALAD WITH GARLIC BASIL OIL

Steps:

• Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately.
• Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth.

BAKED CAPRESE SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the sliced baguette bread on a baking sheet.
• Brush with some of the olive oil.
• Sprinkle with salt.
• Bake until the bread is pale golden and crisp, about 5 minutes.
• Remove from the oven.
• Top each slice of bread with a slice of tomato and sprinkle with salt and pepper.
• Top each slice of tomato with a slice of mozzarella and sprinkle with salt.
• Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
• Arrange the toasts on a serving platter.
• Top each toast with a basil leaf.
• Sprinkle with salt and pepper, and serve.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

CAPRESE SALAD

Steps:

• Parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. Strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature.
• On a large serving platter, cover bottom with a layer of green beans. Then place the tomato slices in a single layer on top. Cover each tomato with a thin slice of mozzarella. Sprinkle the minced garlic and chopped basil on top.
• In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.