RECIPES FOR CAPRESE SALAD RECIPES

Name: Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 3 vine-ripe tomatoes, 1/4-inch thick slices; 1 pound fresh mozzarella, 1/4-inch thick slices; 20 to 30 leaves (about 1 bunch) fresh basil; Extra-virgin olive oil, for drizzling; Coarse salt and pepper

CAPRESE SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Caprese Salad Recipe | Rachael Ray | Food Network image

For something fresh and Italian, make Rachael Ray's Caprese Salad recipe from 30 Minute Meals on Food Network; it's filled with tomatoes, mozzarella and basil.

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Steps:

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

CAPRESE SALAD | JAMIE OLIVER RECIPES

Caprese salad | Jamie Oliver recipes image

This is my twist on the Italian classic salad and is perfect for whipping up on a hot summer's day

Total Time 25 minutes

Yield 4

Number Of Ingredients 5

Ingredients

2 red peppers
4 balls of good-quality mozzarella cheese
400 g ripe cherry tomatoes
extra virgin olive oil
1 bunch of fresh basil (30g)

Steps:

1. Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister.
2. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with clingfilm.
3. Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
4. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
5. Tear the mozzarella balls into chunks and divide between 4 plates. Tear the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
6. Season well with sea salt and black pepper and drizzle with olive oil. Pick and tear up the basil leaves and sprinkle them over the salad before serving.

Nutrition Facts : Calories 374 calories, FatContent 27.7 g fat, SaturatedFatContent 17.6 g saturated fat, ProteinContent 24.9 g protein, CarbohydrateContent 6.9 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 1.8 g salt, FiberContent 1.9 g fibre

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