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Olive Caprese Salad

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

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 zest
  • 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 zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Reviews

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Average Rating:
  • suefalk
    May 28, 2017

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

  • amk4985
    Jul 24, 2012

    Easy to make!

  • lahupe
    Jul 24, 2012

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