Olive Caprese Salad Recipe

4.5 3 3
Olive Caprese Salad Recipe
Olive Caprese Salad Recipe photo by Taste of Home
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Olive Caprese Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min. + marinating
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 min. + marinating

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

Directions

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. 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: 175 calories, 13g fat (4g saturated fat), 18mg cholesterol, 328mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 5g protein.

  • 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
  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

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Reviews forOlive Caprese Salad

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suefalk User ID: 6736080 267400
Reviewed May. 28, 2017

"An interesting take on a Caprese salad. Good and easy to make."

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amk4985 User ID: 5118881 197991
Reviewed Jul. 24, 2012

"easy to make!"

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lahupe User ID: 6323480 198437
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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