Name: Olive Caprese Salad
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 10 servings
Cuisine: Europe, Italian
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

When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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Olive Caprese Salad

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Yield:10 servings

Prep:35 min

Cook:5 min

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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

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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 2 tablespoons vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.