Search for anything:

Caprese Salad

salads, italian

1 1/3 cups lightly packed fresh basil leaves
1/4 cup extra-virgin olive oil
4 tsp balsamic vinegar
pinch (each) salt and pepper
1 package (12 oz) mozzarella ball
4 tomatoes; preferably plum
1/4 cup thinly sliced red onion

In food processor or blender, purée 1/3 cup of the basil, oil, vinegar, salt and pepper until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours; shake before using.) Cut mozzarella into 1/4-inch thick slices. Cut tomatoes into 1/2-inch thick slices. On large serving platter, alternately layer cheese, tomatoes and remaining basil in concentric circles. Sprinkle with onion. (Make-ahead: Cover and refrigerate for up to 4 hours.) Drizzle dressing over salad.

Contributor: Canadian Living Magazine, July, 2001

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU