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Olive Caprese Salad Recipe


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     Olive Caprese Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10
Preptime   35

1 cup - 2 Tbsp red wine vinegar, divided
1/2 cup sugar
1 whole star anise
3/4 cup thinly sliced, red onion (about 1/2 medium
2 lbs medium heirloom tomatoes, cut into wedges
2 cups heirloom cheery tomoatoes, halved
8 oz fresh mozzarella cheese, sliced and halved
1 Tbsp each mined fresh basil, tarragon, mint, and cilantro
1 serrano pepper, thinly sliced
1/4 cup olive oil
2 Tbsp lime juice
1 1/2 tsp grated lime peel
1/4 tsp salt (optional)
1 cup pitted green olives, halves

In a small sausepan, combine 1 cup vinegar, sugar, and star anise. bring to boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes.
In a large bowl, combine the tomatoes, olives, cheese, herbs, and serrano pepper. Remove star anise from the onion mixture. Drain onion, reserving 2 Tbsp marinade (discard remaining marinade or save for another use) Add onion to tomato mixture
In a small bowl, whisk oil, lime juice and peel, and remaining vinegar; pour over tomato mixture; toss gently to coat. Season with salt if desired, serve immediately
wear gloves when cutting peppers

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