Best Marinated Caprese Salad Recipes

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CAPRESE SALAD TOMATOES (ITALIAN MARINATED TOMATOES)



Caprese Salad Tomatoes (Italian Marinated Tomatoes) image

Make and share this Caprese Salad Tomatoes (Italian Marinated Tomatoes) recipe from Food.com.

Provided by Shawn C

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 roma tomatoes (washed and sliced thin or thick to your preference)
1 -2 garlic clove, minced (use fresh!)
1/4 cup extra virgin olive oil (or a little less)
1 teaspoon salt
1 teaspoon dried basil (not both!) or 1 teaspoon oregano (not both!)
1 lemon, juice of

Steps:

  • Mix all ingredients together and set on counter stirring occasionally.
  • The salt will bring out the juice of the tomatoes.
  • Taste and add more seasonings to your personal taste.
  • You can use fresh basil or oregano if preferred, just remember to chopped finely and use a little less than dried.
  • USES: Serve with almost any meal as a side.
  • On top of a green salad (no dressing necessary!).
  • Use as a topping for bruschetta--just chop tomatoes instead of slicing.
  • Use for caprese salad--add sliced buffalo mozzarella and you're done.
  • have some leftover juice: place some sliced chicken breasts and marinate over night, then carefully remove the chicken and quickly sauté them until done. Add remaining juice and tomatoes, boil for 1-2 minutes and then add cooked penne pasta, toss, and simmer for 5-6 minutes.
  • JUICE USES: **you can reuse the "marinade" with new tomatoes. Just add some more sliced tomatoes to the juice and let sit for about 20 minutes.
  • OR use the juice and marinate boneless chicken breast overnight in refrigerator, grill and serve or slice chicken and top a Caesar salad with it.

MARINATED CAPRESE SALAD



Marinated Caprese Salad image

Make and share this Marinated Caprese Salad recipe from Food.com.

Provided by Judy in San Antonio

Categories     Cheese

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup extra virgin olive oil
1 garlic clove, thinly sliced
12 black peppercorns
3 large rosemary sprigs
1/4 teaspoon salt
1 pinch red pepper flakes
16 ounces fresh mozzarella cheese
6 roma tomatoes
1 bunch fresh basil, chiffonaded

Steps:

  • Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature.
  • While the oil is cooling, cut the mozzarella into 1-inch cubes.
  • Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.).
  • Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.
  • Garnish the salad with fresh basil and serve.

Nutrition Facts : Calories 557.2, Fat 53, SaturatedFat 14.9, Cholesterol 59.7, Sodium 574.8, Carbohydrate 4.3, Fiber 0.8, Sugar 2.4, Protein 17.4

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