Sharon's Shenanigans

My crafting, cooking, dieting, and workout blog!

Colorful Eating Challenge- Tomatoes June 4, 2011

Filed under: Colorful Fruit and Veggie Challenge,Recipe — Sharon @ 10:31 am

Caprese Salad

Who doesn’t like a caprese salad?  Well me, or I used to not like it.  I am actually coming around to the whole tomatoes thing!   I still can not have any on my sandwiches but I have learned to like small ones cut into bite size in salads.  I am ok with them cooked but fresh is a whole other flavor.      Look at me all grown up trying to eat vegetables and then I saw on the news or the “Today Show” about all those poor people in Germany with a new outbreak of  E coli-  scientists believe the E. coli somehow ended up contaminating lettuce, tomatoes and cucumbers, and are advising people in northern Germany to avoid these foods.  Thanks “Today Show” for another reason I don’t want to eat salad!!  Thanks a bunch!!

The ingredients are very simple and you can use any kind of tomatoes and any size mozzarella but I like the cherry tomatoes and small mozzarella balls from the deli at Stop & Shop.

  • Tomatoes
  • Mozzarella
  • Basil (I used spinach because I was out)
  • Salt & Pepper
  • EVOO
  • Balsamic Vinegar

Slice the tomatoes or leave them whole if you can stand it.

Toss with salt and pepper and oil and vinager

Serve over a bed of spinach

You can either serve as a start salad or on the side of something much better like a big juicy cheese burger!

I saw a recipe that I want to try on Food network because they used roasted tomatoes instead and I think that would make a HUGE difference in this dish.    YUMMMMMMMM!

Ingredients

  • 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
  • 1/4 cup good olive oil, plus more for drizzling
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons sugar
  • Kosher salt and freshly ground black pepper
  • 16 ounces fresh salted mozzarella
  • 12 fresh basil leaves, julienned

Directions

Preheat the oven to 275 degrees F.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

http://www.foodnetwork.com/recipes/ina-garten/roasted-tomato-caprese-salad-recipe/index.html


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