Caprese Salad With Greens Recipes

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CAPRESE SALAD WITH GREENS



Caprese Salad with Greens image

Salad greens add color and crunch to an Italian side showcasing tomatoes and mozzarella.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 7

4 cups torn mixed salad greens or arugula
1 cup halved grape tomatoes
1 cup bocconcini (small fresh mozzarella cheese balls), cut in half
1/4 cup julienne-cut fresh basil leaves
1/4 cup finely chopped red onion
1/4 cup red wine vinaigrette
2 tablespoons pine nuts, toasted, if desired*

Steps:

  • In large bowl, toss all ingredients except nuts.
  • Divide salad among 4 salad plates. Sprinkle with nuts.

Nutrition Facts : Calories 150, Carbohydrate 6 g, Cholesterol 20 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g

GREEN GODDESS CAPRESE SALAD



Green Goddess Caprese Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 19

1 1/4 cups packed baby spinach
3/4 cup packed fresh parsley
1/2 cup packed fresh basil leaves
2 packed tablespoons roughly chopped fresh tarragon
1/4 cup roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 cup mayonnaise
Kosher salt and freshly ground pepper
1 1/4 pounds heirloom tomatoes (2 large or 3 medium), sliced 1/4-inch-thick
1 pound fresh mozzarella, sliced 1/4-inch-thick
Flaky sea salt and freshly ground pepper
1/4 cup fresh basil leaves, cut into ribbons

Steps:

  • Make the dressing: Combine the spinach, parsley, basil, tarragon, chives, capers, anchovies, garlic and sugar in a blender or food processor.
  • Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
  • Make the salad: Spread 1/4 cup dressing on a large platter. Top with the tomatoes and mozzarella, alternating. Season with flaky salt and pepper. Drizzle with more dressing and top with the sliced basil. Serve with more dressing on the side.

FRIED GREEN TOMATO CAPRESE



Fried Green Tomato Caprese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
1/2 cup all-purpose flour
2 teaspoons seasoning salt
3 large eggs
1 1/2 cups panko breadcrumbs
3 large green tomatoes, cut into 1/4-inch-thick slices
Flaky sea salt and freshly ground black pepper
12 ounces fresh mozzarella, thickly sliced
1/4 cup balsamic glaze
Large bunch fresh basil leaves

Steps:

  • Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
  • Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
  • Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
  • Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
  • When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.

OLIVE CAPRESE SALAD



Olive Caprese Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts :

CAPRESE SALAD



Caprese Salad image

Flavorful and traditional Caprese salad made even more beautiful and healthy on a bed of fresh green beans. I love having this for dinner on a warm summer evening.

Provided by Livelygirl

Categories     Cheese

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 lb green beans, washed and ends removed
2 large tomatoes, sliced in 1/3-inch rounds
1 -2 garlic clove, minced
3 ounces part-skim mozzarella cheese, sliced thinly
5 fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/4-1/2 teaspoon salt (about 1/4-1/2 tsp.)

Steps:

  • Parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. Strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature.
  • On a large serving platter, cover bottom with a layer of green beans. Then place the tomato slices in a single layer on top. Cover each tomato with a thin slice of mozzarella. Sprinkle the minced garlic and chopped basil on top.
  • In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.

Nutrition Facts : Calories 273.6, Fat 14.2, SaturatedFat 5.4, Cholesterol 27.2, Sodium 577.1, Carbohydrate 25.1, Fiber 10, Sugar 8.5, Protein 16.2

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