Marinated Caprese Salad

1. 1

   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.

2. 2

   While the oil is cooling, cut the mozzarella into 1-inch cubes.

3. 3

   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.).

4. 4

   Cut the tomatoes into fork-sized chunks. Drain excess oil from the mozzarella and fold in the tomato chunks.

5. 5

   Garnish the salad with fresh basil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.