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ANTIPASTI CAPRESE SALAD


3 tablespoons lemon juice, from one lemon

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon kosher salt

  • 2 1/2 heaping cups cherry tomatoes, halved (about 1 pound)

  • 3 large heirloom tomatoes, or 4-5 vine tomatoes, cut into 1 ½” dices

  • 1 cup green olives, such as Castelvetrano, Picholine or Cerignola, pitted and halved

  • 1/4 teaspoon red pepper flakes, optional

  • 1 pound fresh mozzarella, either from a log or fresh in brine, cut into 1 1/2” cubes

  • 5 ounces dry Italian salame, such as Genoa, Sopressata or Finocchio, sliced into half-moons

  • 1 cup fresh basil, torn

INSTRUCTIONS:

  • In a small bowl mix together the lemon juice, olive oil, kosher salt, as well as the pepper flakes. Then, set to the side.

  • Add to a large (but shallow) serving bowl, mozzarella, cherry tomatoes, heirloom tomatoes, green olives, salame and basil. Pour the dressing over the mixture, and toss until coated.

  • Serve room temperature or chilled.

  • Can be stored covered up to 4 days.

A Healthy Hot Mess by Jennifer Stawarz

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