Taste of Home
Olive Caprese Salad
TOTAL TIME: Prep: 35 min. Cook: 5 min. + marinating
YIELD: 10 servings.
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
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
-
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 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.
Nutrition Facts
3/4 cup: 172 calories, 13g fat (4g saturated fat), 18mg cholesterol, 327mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC