Marinated Caprese Salad
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 cup extra virgin olive oil
- 1 garlic clove, thinly sliced
- 12 black peppercorns
- 3 large rosemary sprigs
- 1⁄4 teaspoon salt
- 1 pinch red pepper flakes
- 16 ounces fresh mozzarella cheese
- 6 roma tomatoes
- 1 bunch fresh basil, chiffonaded
directions
- Warm the oil in a saucepan over medium heat with the garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from heat and let cool to room temperature.
- While the oil is cooling, cut the mozzarella into 1-inch cubes.
- Remove the rosemary sprigs and peppercorns from the oil and pour over the mozzarella. Let stand at room temperature for several hours or refrigerate for up to 4 days. (Bring to room temperature before serving.).
- Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.
- Garnish the salad with fresh basil and serve.
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Reviews
-
Magnificent! Infusing the olive oil with the garlic, pepper and rosemary makes all the difference in the world in this kind of salad. I may never make a plain caprese again! The oil was perfect to dip some crusty homemade bread in. The only thing I would add would be kalamata olives. Thanks for a great recipe!