Mixed Caprese Recipes

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STONE FRUIT CAPRESE

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that's it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They're similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

Provided by Ali Slagle

Categories     brunch, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8



Stone Fruit Caprese image

Steps:

  • Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
  • Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)
1 tablespoon lemon juice, plus more as needed
2 teaspoons granulated sugar, plus more as needed
Flaky sea salt
8 ounces fresh mozzarella, at room temperature
About 20 basil or mint leaves, or a combination, torn if large
2 tablespoons extra-virgin olive oil, plus more as needed
Freshly ground black pepper

CAPRESE SALAD WITH CAPER VINAIGRETTE

A detour for classic caprese salad. Sample a variety of heirloom tomatoes either from your garden or the farmer's market. The ideal showcase to prove what superstars heirloom tomatoes are! Good quality, fresh ingredients are very important! Do not prepare recipe out of season. I served the caprese over fresh baby arugula leaves. Associated Press.

Provided by COOKGIRl

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Caprese Salad With Caper Vinaigrette image

Steps:

  • Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
  • Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
  • In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
  • Drizzle a bit of the dressing over each mozzarella-­tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.

16 ounces balls fresh mozzarella cheese
2 large slicing tomatoes
salt & fresh ground pepper (I used medium coarse Sicilian salt)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
1 tablespoon capers, divided
handful fresh basil leaf, chiffonade (*FRESH*!)
arugula leaves or heirloom lettuce

CAPRESE SALAD WITH GREENS

Salad greens add color and crunch to an Italian side showcasing tomatoes and mozzarella.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 7



Caprese Salad with Greens image

Steps:

  • In large bowl, toss all ingredients except nuts.
  • Divide salad among 4 salad plates. Sprinkle with nuts.

Nutrition Facts : Calories 150, Carbohydrate 6 g, Cholesterol 20 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g

4 cups torn mixed salad greens or arugula
1 cup halved grape tomatoes
1 cup bocconcini (small fresh mozzarella cheese balls), cut in half
1/4 cup julienne-cut fresh basil leaves
1/4 cup finely chopped red onion
1/4 cup red wine vinaigrette
2 tablespoons pine nuts, toasted, if desired*

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