Best Caprese Plus Recipes

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

Ingredients

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

CAPRESE PLUS

Caprese Plus image

My husband and I make this at least once a week, sometimes more. It is the basic Caprese salad topped with some additional yummy ingredients.

Provided by ALZ

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 plum tomatoes, thickly sliced
3 (4 ounce) balls buffalo mozzarella, thickly sliced
1 avocado, cubed
½ English cucumber, peeled and sliced
½ cup green olives
½ cup canned artichoke hearts, drained and chopped
2 tablespoons torn fresh basil leaves
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Steps:

Divide tomatoes, mozzarella, avocado, cucumber, green olives, artichoke hearts, and basil between two serving plates, layering them in that order. Season with salt and pepper.
Drizzle olive oil and balsamic vinegar over layers.

Nutrition Facts : Calories 631.1 calories, Carbohydrate 13.3 g, Cholesterol 108.9 mg, Fat 45.2 g, Fiber 2.9 g, Protein 44.1 g, SaturatedFat 19.6 g, Sodium 2150.4 mg, Sugar 5.5 g

CLASSIC CAPRESE SALAD

Classic Caprese Salad image

This classic summer dish doesn't get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.

Provided by Melissa Clark

Categories brunch, easy, lunch, weekday, salads and dressings, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 pound fresh, best-quality mozzarella (preferably buffalo milk)
4 medium heirloom tomatoes
1 bunch fresh basil, leaves only, some reserved for garnish
Flaky sea salt, such as Maldon
Coarsely ground black pepper
High-quality extra-virgin olive oil

Steps:

While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes.
Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt.
On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 10 grams, Sodium 478 milligrams, Sugar 3 grams