Calabrese Salad Of The Southwest Recipes

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CAPRESE SALAD



Caprese Salad image

A summer staple! The thing that sets this Caprese Salad apart from the usual is that it's tossed with a garlic-herb vinaigrette first then finished with a balsamic glaze. Keeps it looking "clean" with terrific flavour! Serve as a side, on toast with avocado or as a light meal with bread.

Provided by Nagi

Categories     Side

Number Of Ingredients 11

220 g/7oz bocconcini / baby or cherry mozzarella (, halved (Note 1))
500 g / 1 lb cherry or grape tomatoes (, halved)
1/2 cup basil leaves (, torn or roughly chopped)
Balsamic glaze / reduction (, for drizzling (Note 2))
1 small garlic clove (, minced)
1/2 tsp Dijon mustard ((or other non spicy mustard))
2.5 tbsp extra virgin olive oil
1 tbsp white wine vinegar ((Note 3))
1/4 tsp each dried oregano (, parsley, thyme (or rosemary))
1/2 tsp salt
Black pepper

Steps:

  • Place Dressing ingredients in a jar and shake very well. Adjust to taste.
  • Place tomatoes, bocconcini and most of the basil in a bowl. Drizzle over dressing, toss gently.
  • Transfer to shallow serving bowl. Just before serving, drizzle with balsamic glaze and sprinkle with remaining basil.
  • Serve immediately.

Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Protein 7 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 234 mg, Sugar 2 g, ServingSize 1 serving

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