Essence of Summer Caprese Salad
So easy to prepare, this Essence of Summer Caprese Salad makes a gorgeous presentation. It's delicious served on it's own, but also makes a wonderful side for grilled entrees.
Servings: 6
Calories: 197kcal
Ingredients
- For the pine nuts:
- 2 tablespoons pine nuts
- ½ teaspoon extra virgin olive oil
- ⅛ teaspoon kosher salt
- For the salad
- 2 cups small tomatoes in different sizes colors and shapes halved
- ¼ cup extra virgin olive oil divided
- 2 pounds mixed medium and large tomatoes cut into ¼-inch slices and/or wedges
- 4 ounces fresh mozzarella at room temperature torn into pieces
- small fresh basil leaves see notes above if using larger leaf basil
- fresh ground black pepper
- flaky sea salt I like Maldon
Instructions
- For pine nuts, heat oil over medium heat in a small sauté pan. Add pine nuts and kosher salt and toast for 2-3 minutes, or until starting to turn golden. Remove from heat and set aside to cool.
- Toss small tomatoes with 1 tablespoon of the oil in a small bowl. Sprinkle with flaky sea salt and fresh ground pepper. Set aside
- Arrange large tomato slices on a platter, slightly overlapping in a random pattern. Season with flaky sea salt.
- Arrange mozzarella over tomatoes; lightly season mozzarella with more salt.
- Spoon cherry tomatoes over salad and drizzle generously with olive oil. Season with more freshly ground pepper.
- Let stand 30 minutes to let flavors meld and release juices from tomatoes and mozzarella. Top salad with fresh basil leaves or basil chiffonade (see notes above) and pine nuts. Serve with warm, crusty bread or as a side to grilled entrees.
Notes
Adapted from Bon Appétit
Nutrition
Calories: 197kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 180mg | Potassium: 500mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1630IU | Vitamin C: 32mg | Calcium: 116mg | Iron: 1.1mg