MENU WITH CAPRESE SALAD RECIPES

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WINTER CAPRESE SALAD RECIPE | EPICURIOUS



Winter Caprese Salad Recipe | Epicurious image

_**Editor's note:** The recipe and introductory text below are adapted from_ [Molto Italiano](http://astore.amazon.com/epistore-20/detail/0060734922) _by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's [Wine.Dine.Donate program](/articlesguides/entertaining/winedinedonate)._ _Insalata Caprese Invernale_ I love this winter version of the Neapolitan classic because it is very easy to do, and the slow-roasted tomatoes are better than any regular tomatoes for all but about three months of the year. The extra pesto keeps well in the fridge for two weeks, provided you cover the top with a half-inch of extra-virgin olive oil.

Provided by Mario Batali

Yield Makes 8 servings

Number Of Ingredients 10

12 plum tomatoes, cut lengthwise in half
1 1/2 cups extra-virgin olive oil
salt and freshly ground black pepper
2 cloves garlic
6 tablespoons freshly grated Parmigiano-Reggiano
6 cups fresh basil leaves, plus a few leaves for garnish
4 tablespoons pine nuts
8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters

Steps:

  • 1. Preheat the oven to 200°F.
  • 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
  • 3. Remove the tomatoes from the oven and let cool.
  • 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
  • 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
  • 6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
  • 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

THE BEST CAPRESE SALAD RECIPE | ALLRECIPES



The Best Caprese Salad Recipe | Allrecipes image

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

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

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, CarbohydrateContent 8.6 g, CholesterolContent 72.6 mg, FatContent 28.5 g, FiberContent 1.7 g, ProteinContent 28.9 g, SaturatedFatContent 12.9 g, SodiumContent 748.4 mg, SugarContent 4.9 g

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