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Olive Caprese Salad

 Olive Caprese Salad
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
10 ServingsPrep: 35 min. Cook: 5 min. + marinating


  • 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


  • 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

2 of 2

Olive Caprese Salad (continued)

Directions (continued)

  • vinegar; pour over tomato mixture. Drizzle with reserved marinade;
  • toss gently to coat. Season with salt if desired. Serve immediately.
  • Yield: 10 servings.
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.