Winter Caprese Salad Recipe

Name: Winter Caprese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oven-Dried Tomatoes (recipe follows), halved; 1/4 cup agrodolce, made by combining equal parts sugar and red wine vinegar, boiling to dissolve, and then cooling; 6 tablespoons Basil Pesto (recipe follows); Six 3-ounce balls fresh mozzarella (or a generous 1 pound fresh mozzarella, cut into 6 slices); 2 1/2 pounds plum tomatoes; 1 tablespoon extra virgin olive oil; 1/2 teaspoon Maldon or other flaky sea salt; 3 garlic cloves; 2 cups lightly packed fresh basil leaves; 3 tablespoons pine nuts; Generous pinch of Maldon or other flaky sea salt; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup freshly grated Parmigiano-Reggiano; 3 tablespoons grated Pecorino Romano

Servings: persons

Oven-Dried Tomatoes (recipe follows), halved
1/4 cup agrodolce, made by combining equal parts sugar and red wine vinegar, boiling to dissolve, and then cooling
6 tablespoons Basil Pesto (recipe follows)
Six 3-ounce balls fresh mozzarella (or a generous 1 pound fresh mozzarella, cut into 6 slices)
2 1/2 pounds plum tomatoes
1 tablespoon extra virgin olive oil
1/2 teaspoon Maldon or other flaky sea salt
3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
3 tablespoons grated Pecorino Romano

1
Combine the tomatoes and agrodolce in a small bowl, mixing well.
2
Put the pesto in a small bowl. Dip each mozzarella ball into the pesto, coating it generously, and place on a salad plate. Divide the tomatoes among the plates and serve.
3
Preheat the oven to 350u00b0F. Line a heavy baking sheet with parchment paper or foil.
4
Cut the tomatoes lengthwise in half and scoop out the seeds and pulp with your fingers. Toss the tomatoes with the olive oil and salt in a bowl, then arrange cut side down on the baking sheet.
5
Bake the tomatoes for 30 minutes, or until the skins are beginning to shrivel. Remove from the oven and let cool slightly. Reduce the oven temperature to 250u00b0F.
6
Pull off the tomato skins and discard. Blot up any juices on the baking sheet. Roast the tomatoes for 1 1/2 to 2 hours, or until the tomatoes are collapsed and slightly wrinkled but still moist. Let cool. (
7
)
8
With the motor running, drop the garlic into the food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and Pecorino. (
9
)

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Oven-Dried Tomatoes (recipe follows), halved, 1/4 cup agrodolce, made by combining equal parts sugar and red wine vinegar, boiling to dissolve, and then cooling, 6 tablespoons Basil Pesto (recipe follows), Six 3-ounce balls fresh mozzarella (or a generous 1 pound fresh mozzarella, cut into 6 slices), and more.

Yes, Winter Caprese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Winter Caprese Salad

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