Recipes for "caprese salad"

Gather all ingredients. Stir balsamic vinegar and honey together in a small saucepan and place over high heat.

Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1/3 cup, about 10 minutes. Set aside to cool.

Arrange alternating slices of tomato and mozzarella decoratively on a serving platter.

Sprinkle with salt and black pepper, tuck basil leaves around slices, and drizzle with olive oil and the balsamic reduction.

1. To make the toasted naan. Preheat the oven to 375 degrees F. On a large baking sheet toss together the torn pieces of naan, butter, olive oil, garlic, sesame seeds, and a pinch of salt. Spread out in an even layer on the baking sheet. Transfer to the oven and bake for 12-15 minutes, until fragrant and toasted.

2. To make the salad. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the half of peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. On a large platter, arrange the grilled peaches, remaining raw peaches, tomatoes, basil, and prosciutto.

3. To make the vinaigrette. Combine all ingredients in a glass jar and shake to combine. Pour the vinaigrette over the salad, gently tossing to coat.

4. To serve, add the toasted naan and gently toss. Break the burrata over the salad and drizzle with additional vinaigrette, salt, and pepper.

Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.

Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

1. Break the burrata in half and place each half in the bottom of a small bowl or glass (about 8 ounces). Over the burrata, layer the melon balls, basil, and mint. Top with a slice of prosciutto.

2. At this point the salad can be covered and placed in the fridge for up to 6 hours.

3. Before serving, drizzle over the vinaigrette (recipe follows).

4. To make the vinaigrette, combine all ingredients in a blender and blend until smooth.

Sprinkle salt lightly over the tomato slices.

Simply Recipes / Ciara Kehoe

Assemble the salad by arranging alternating slices of tomatoes, basil leaves, and mozzarella slices.

Simply Recipes / Ciara Kehoe

Drizzle extra virgin olive oil over the salad. Add a dash of balsamic vinegar, if using. Sprinkle lightly with pepper.

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Simply Recipes / Ciara Kehoe

Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.

When the grill is preheated, cook steak to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.

Divide lettuce onto 4 serving plates. Drizzle 1 ½ teaspoons each of balsamic vinegar and olive oil onto each lettuce portion. Divide steak and tomato mixture evenly between the salads.

Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.

Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

Combine strawberries, mozzarella cheese, and basil in a large bowl.

Whisk oil, lemon juice, sugar, salt, and black pepper together in a small bowl; pour over salad and toss gently.

Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from the heat and allow to cool to room temperature.

While the balsamic vinegar is cooling, arrange tomatoes, cucumber, mozzarella slices, and basil leaves in a layered pattern on a small serving platter until the platter is covered. Drizzle with olive oil and season with salt and pepper.

Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar over the salad. Serve immediately.

Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.

Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.

Toss in arugula and basil just before serving.

Preheat oven to 400 degrees F (200 degrees C).

Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.

Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.

Place beans, tomatoes, mozzarella balls, basil, and olive oil in a large bowl. Toss to coat; season with salt and pepper.

When ready to serve, divide salad onto plates and drizzle with balsamic glaze, about 1 tablespoon per serving.

Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.

Add salt and pepper and toss to coat. Roast in oven for 15 minutes.

Transfer the warm tomatoes to a serving platter.

Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.

Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.

Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

Cut roasted red peppers into 16 large pieces; set aside.

Place 1 tomato slice, 1 basil leaf, 1 mozzarella cheese slice, 1 roasted pepper piece, and 1 more basil leaf, starting at the edge of a serving platter. Continue arranging salad in same order, forming a spiral from outside to in, until all tomato slices, basil leaves, mozzarella slices, and roasted pepper pieces have been arranged; salad should end in center of platter.

Drizzle salad with olive oil; sprinkle with black olives and black pepper.

Preheat oven to 275 degrees F (135 degrees C).

Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.

Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.

Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.

Bake in the preheated oven until tender, 25 to 30 minutes.

Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.

Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.

Combine chicken broth and farro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until tender, about 30 minutes. Drain; cool completely.

Transfer cooled farro to a bowl; stir in tomatoes, mozzarella, basil, almonds, and sliced onion. Add vinaigrette; mix well.