6 Ways To Serve Caprese

6 ways to serve Caprese

Buon Appetito!

In prospect that I’m going to spend my summer holidays in Italy, I’ve got inspired by Caprese salad, or Insalata Caprese. The famous Italian salad made of fresh sliced mozzarella, tomatoes and basil. Insalata Caprese is sometimes called insalata tricolore, referring to the three colors of the Italian flag: the red, white and green. Six fun variations of this classic summer salad:

 

1. Classic Insalata Caprese
Classic Insalata Caprese

The original Insalata Caprese is a very simple yummy salad. Combine fresh sliced mozzarella, tomatoes and basil, season with salt, pepper and olive oil. Try to get your ingredients as fresh as possible.

 

2. Caprese Sandwich
Caprese Sandwich

Pick your favorite Italian bread (for example ciabatta or forcaccia). Slice and spread with a tablespoon of pesto. (To make pesto: Roast 1 tablespoon pine nuts, combine with 1 peeled garlic clove in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella, tomatoes and garnish with a few basil leaves. If preferred you can also toast or grill your sandwich to make a panini.

 

3. Sweet Caprese Peach Salad
Caprese Peach Salad

Make a lovely sweet summer salad from fresh sliced peaches, mozzarella, tomatoes and basil, sprinkle over basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

4. Caprese Wrap Rolls
Caprese Wraps

A great party snack! Spread a wrap with a tablespoon of pesto. (To make pesto: Start by roasting 1 tablespoon of pine nuts. Combine the roasted pine nuts and 1 peeled garlic cloves in a food processor and pulse until finely chopped. Add a handful of basil leaves and 3 tablespoons of olive oil. Pulse until blended. Season with salt and pepper.) Add sliced fresh mozzarella and tomatoes. Roll, cut into bitesize portions and serve!

 

5. Caprese Zucchini Noodles
Caprese Zucchini Noodles

A quick & easy lunch or dinner, that looks stunning on the plate. Turn your zucchini into noodles and toss with cheerful cherry tomatoes, little mozzarella’s and a fresh basil pesto. Check out the recipe here.

 

6. Caprese Salad Skewers
Caprese Skewers

These elegant and cute caprese salad skewers are a lovely party snack or side dish at a dinner party! Add a cherry tomato, basil leave and mini-mozzarella on a skewer. Serve with basil reduction. To make basil reduction: Pour 1/2 cup balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.

 

Mediterranean Couscous Salad

Salad Couscous

Nom nom!

This Mediterranean Couscous Salad with roasted veggies is delicious!

A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.

Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face ;)

(You can make this dish gluten-free by swapping out the couscous for quinoa.)

Mediterranean Couscous Salad

Mediterranean Couscous Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Couscous (1 ½ cup)
  2. 2 Garlic Gloves
  3. Olive Oil
  4. 1 Eggplant
  5. 1 Zucchini
  6. 1 Yellow Bell Pepper
  7. Mushrooms (10)
  8. Kecap Manis (3-4tbsp)
  9. Cherry Tomatoes (10)
  10. Olives (green olives and/or black olives such as Kalamata)
  11. Feta Cheese
  12. Baby Spinach Leaves (handful)
  13. 1 Lemon
  14. Salt and Pepper
Instructions
  1. Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
  2. Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
  3. Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
  4. Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
  5. Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
  6. Enjoy!
Notes
  1. Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
  2. Gluten Free: use quinoa instead of couscous to make this recipe gluten free!
feistyveggies.com http://feistyveggies.com/

Zucchini Noodles with Pesto

ZucchiniNoodlesPesto

Hello Sunshine!

Today a beautiful “pasta” recipe to celebrate spring! A quick & easy lunch or dinner, that looks stunning on the plate. Turn your zucchini into noodles and toss with cheerful cherry tomatoes, little mozzarella’s and a fresh basil pesto.

Zucchini noodles make a great alternative for pasta. Gluten free and low-carb. You can have it raw or cooked, according to your liking. A fresh and healthy meal in minutes!

Zucchini Noodles Pesto

 

Zucchini Noodles with Pesto
Serves 1
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 Zucchini
  2. 2 tbsp Pine Nuts
  3. 2 Garlic Cloves
  4. 2 large handfuls of fresh Basil Leaves
  5. Olive Oil
  6. Salt and Pepper
  7. Handful of Cherry Tomatoes
  8. Mozzarella (optional)
Instructions
  1. Use a spiralizer, mandoline or julienne peeler to slice the zucchini into noodles. Toss in some salt and set aside in a strainer to rest for ten minutes. Then push down on noodles to drain any excess liquid (do not rinse).
  2. Slice the cherry tomatoes into halves.
  3. Make the pesto. Start by roasting 2 tablespoons of pine nuts. Combine the roasted pine nuts and 2 peeled garlic cloves in a food processor and pulse until finely chopped. Add the basil leaves and 6 tablespoons of olive oil. Pulse until blended. Season with salt and pepper.
  4. In a large skillet heat some olive oil and the zucchini noodles on medium high heat. Sauté for 2-4 minutes or until the zucchini noodles are slightly softened. Add the pesto, cherry tomatoes and mozzarella. Heat for another minute, then serve.
  5. Enjoy!
Notes
  1. Raw: you can have the zucchini noodles raw or cooked, according to your liking.
  2. Vegan/ Dairy-free: you can serve it without mozzarella (or with vegan cheese).
feistyveggies.com http://feistyveggies.com/

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