Olive Caprese Salad Recipe
Olive Caprese Salad Recipe photo by Taste of Home

Olive Caprese Salad Recipe

Publisher Photo
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
TOTAL TIME: Prep: 35 min. Cook: 5 min. + marinating
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Cook: 5 min. + marinating
MAKES: 10 servings

Ingredients

  • 1 cup plus 2 tablespoons red wine vinegar, divided
  • 1/2 cup sugar
  • 1 whole star anise
  • 3/4 cup thinly sliced red onion (about 1/2 medium)
  • 2 pounds medium heirloom tomatoes, cut into wedges
  • 2 cups heirloom cherry tomatoes, halved
  • 1 cup pitted green olives, halved
  • 8 ounces fresh mozzarella cheese, sliced and halved
  • 1 tablespoon each minced fresh basil, tarragon, mint and cilantro
  • 1 serrano pepper, thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1/4 teaspoon salt, optional

Nutritional Facts

3/4 cup equals 175 calories, 13 g fat (4 g saturated fat), 18 mg cholesterol, 328 mg sodium, 10 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Olive Caprese Salad in Taste of Home June/July 2012, p61

Nutritional Facts

3/4 cup equals 175 calories, 13 g fat (4 g saturated fat), 18 mg cholesterol, 328 mg sodium, 10 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Olive Caprese Salad

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   (2)
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MY REVIEW
Reviewed Jul. 24, 2012

Easy to make!

MY REVIEW
Reviewed Jul. 24, 2012

This recipe was excellent. The combination of all the spices and the addition of olives made this dish absolutely delicious.

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