EASY APPETIZER RECIPE – Caprese Salad 2 Ways

The epitome of Italian gastronomy is the Caprese Salad. This simple dish requires minimum execution time yet packs maximum flavour – Julie’s favourite kind of recipe! And because Lisa is an overachiever, she’s come up with two delicious versions: a Terrific-Two Caprese Salad AND a Caprese Orzo Salad.

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Roasted Tomatoes

6 plum tomatoes, halved and seeded
1 tbsp olive oil
2 tsp balsamic vinegar
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Caprese Salad

6 large vine-ripened tomatoes, each cut into 3 slices
3 fresh buffalo mozzarella rounds, each cut into 4 slices
¼ cup fresh basil, cut into long thin strips
6 tbsp olive oil
6 tsp good quality balsamic vinegar
¾ tsp kosher salt
¾ tsp freshly ground black pepper

1) Preheat oven to 275°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the roasted tomatoes, lay cut side up on prepared baking sheet. Drizzle evenly with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Place in oven and let them slow roast for 2 hours. Allow to cool before stacking in Caprese salad. These can be made ahead and refrigerated in a sealed container for up to 1 week.

3) To assemble the salad, arrange 1 fresh tomato slice on a serving platter. Top with a slice of mozzarella followed by 1 roasted tomato, 1 tsp basil, another fresh tomato slice, mozzarella, roasted tomato, basil and the final fresh tomato slice. Drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar. Sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Repeat with remaining tomatoes. Serve immediately.

Serves 6

2 cups cherry tomatoes, halved
2 cups pearl (bite-sized balls) bocconcini cheese
¼ cup olive oil 
¼ cup chopped fresh basil 
1 small garlic clove, minced 
1½ tsp kosher salt 
¼ tsp freshly ground black pepper
1½ cups orzo 
2 tbsp olive oil
1) In a medium bowl, gently stir together tomatoes, bocconcini, olive oil, basil, garlic, salt and pepper. Let stand at room temperature for 1 hour, allowing flavors to blend. 

2) For the orzo, in a medium pot, bring water to a boil over high heat. Add the pasta and cook until tender. Drain well and place in a large bowl, allowing to cool for 20 minutes. 

3) Add remaining 2 tbsp olive oil and tomato mixture to orzo, tossing to coat. 

Serves 6


Headchefmom Kendall Lawrence says:

I enjoyed this very much!

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