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
Instructions
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
Originally Submitted
6/3/2012
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