Rebeccas Table Caprese Salad Recipes
THE BEST CAPRESE SALAD
This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!
Provided by ChefJackie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g
REBECCA'S TABLE CAPRESE SALAD
Every summer I have out-of-control basil growing in my garden, and it's a serious challenge to come up with ways to use it all. It sometimes seems to grow faster than I can pick it. Then there is my garden arugula and several bountiful bushes of candy-sweet cherry tomatoes of varying colors. This salad guarantees that no cherry tomato or basil leaf goes to waste. For parties, I take a huge platter-size version of the salad, drizzle the pesto vinaigrette over the fresh mozzarella, and leave a small pitcher of the vinaigrette on the side for those who can never get enough of the deliciously pungent stuff.
Yield serves 10 to 12
Number Of Ingredients 10
Steps:
- TO MAKE THE PESTO VINAIGRETTE: In a large skillet set over medium heat, add the pine nuts and stir until they turn golden brown, about 4 minutes. (Don't leave them unattended, they burn easily.) Remove from the heat and let the nuts cool. Place the garlic and 1/4 cup of the toasted nuts in the jar of a blender or work bowl of a food processor fitted with the metal blade and process at medium speed until combined. Add the basil, salt, and 1/2 cup of the olive oil, and blend for a few minutes until the basil is thoroughly pureed. Add the lemon juice and the remainder of the olive oil and pulse a few times, just until combined. Set aside.
- TO COMPOSE THE SALAD: Using a large platter, make a generous bed of arugula in the center, and arrange a line of overlapping mozzarella slices on top of the greens. Arrange overlapping slices of tomatoes on 1 side of the mozzarella and a mound of the halved cherry tomatoes on the other side. Decorate the mozzarella with a generous drizzle of the vinaigrette and pour the rest into a pitcher for serving on the side. Sprinkle the remaining 1/4 cup of pine nuts on top of the dressed salad just before serving.
- Whether serving sliced fresh tomatoes as part of a salad or eating them solo in their natural glory, I always sprinkle them lightly with salt to bring out their flavor.
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