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Caprese Salad with a Twist

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By baking the tomatoes and using pomegranate balsamic vinegar, I added a sweeter, unexpected flavor to a classic recipe.

Serves 4

Ingredients:

2 cups campari tomatoes
6 oz boconccini*
¼ cup extra-virgin olive oil
½ cup fresh basil chopped
2 tablespoons pomegranate balsamic vinegar
Salt and fresh ground black pepper

Directions:

Preheat oven to 350 degrees F. Place the campari tomatoes in a medium ovenproof shallow pan and drizzle with 3 tablespoons of olive oil making sure that all tomatoes are well coated. Bake for about 15 minutes, or until the surface of the tomatoes start to wrinkle. Remove from oven and transfer to a large plate.

Add the boconccini and basil. Drizzle with the olive oil that was left in the baking pan, the pomegranate balsamic, and the remaining olive oil. Sprinkle with salt and pepper. Serve it immediately with a glass of Chianti.

Notes:

*Boconccini is a variety of fresh mozzarella cheese shaped like small balls measuring about 1-inch in diameter. They are slightly creamier in the inside compared to the regular kind. It can be substituted for small pieces of the regular fresh mozzarella since I used that variety for a more interesting presentation.

By baking the tomatoes and using pomegranate balsamic vinegar, I added a sweeter, unexpected flavor to a classic recipe.

This combination of flavors is one of my favorites! A couple of suggestions: while the tomato is still warm, you can toss all the ingredients into cooked pasta and top with Parmesan cheese; then serve it as a vegetarian main course. Or you can top flat bread with the salad and bake it for about 5 minutes, or until the cheese melts; cut into slices and serve.

Besides pomegranate balsamic vinegar, other varieties that go well in this recipe are: strawberry, raspberry, or fig balsamic.

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Nutrition Facts:

4 Servings

Amount Per Serving
 
Calories 249.9
 
Total Fat 103.6 g

Cholesterol 30.0 mg

Sodium 132.8 mg

Potassium 68.8 mg

Total Carbohydrate 2.4 g

Dietary Fiber 0.3 g

Sugars 0.0 g

Protein 7.8 g

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