Heirloom Caprese Salad with Kalamata Olive Vinaigrette
User Reviews
4.5
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Total Time
20 mins
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Servings
4 -6
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Calories
274 kcal
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Course
Salad
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Cuisine
Mediterranean
Heirloom Caprese Salad with Kalamata Olive Vinaigrette
Description
Heirloom Caprese Salad with Kalamata Olive Vinaigrette highlights whole and cherry heirloom tomatoes paired with fresh mozzarella and herbs. The kalamata olives add a briny contrast and are also incorporated into a blended vinaigrette that is gently drizzled over the salad. The method involves combining chunky tomatoes, onions, and basil in a shallow bowl, nestling mozzarella slices within, and scattering olives on top before seasoning. The vinaigrette is made by processing olives, garlic, balsamic vinegar, and olive oil to a smooth consistency, adjusted with oil and vinegar to taste. The salad is garnished with additional fresh basil and thyme leaves.
The texture balances juicy tomatoes and tender mozzarella with the slight bite of raw onion and the richness of the vinaigrette. This salad is a fresh accompaniment that complements light meals or can be served as a starter. It is intended to be eaten immediately to retain the freshness of the ingredients.
For variations, ripe red tomatoes can be substituted when heirlooms are unavailable, and burrata cheese may replace mozzarella if desired, placed centrally for serving. Traditional olive oil and balsamic vinegar drizzling can also replace the vinaigrette if preferred.
Ingredients
- 4-6 heirloom tomatoes in assorted colors, good sized
- cherry tomatoes multi-colored, handful
- basil fresh plucked, large handful, leaves
- 1/2 red onion thinly sliced, small
- 4 mozzarella about 7 ounces, sliced, bocconcini sized balls, fresh
- 1 cup kalamata olives
Kalamata vinaigrette
- 5 kalamata olives pitted
- 1 clove garlic
- 6 Tbsp extra virgin olive oil possibly more for thinning
- 3 Tbsp balsamic vinegar
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
garnish
- basil fresh leaves
- thyme fresh
Instructions
- Chop the heirloom tomatoes into large bite sized chunks. Halve the cherry tomatoes.
- Put the onions, tomatoes, and basil into a large shallow salad bowl. Nestle the mozzarella slices in and among the tomatoes. Scatter the olives across the top. Add more fresh cracked pepper over all and garnish with more basil and thyme.
- Use a small food processor to blitz the vinaigrette ~ add more olive oil if it is too thick. Taste and add more vinegar if you like, and season with salt and pepper.
- Serve the salad lightly drizzled with the dressing, and provide extra on the side.
- This salad is best eaten right away.
Notes
- Use ripe heirloom tomatoes for the best flavor; regular ripe tomatoes can substitute if unavailable.
- Burrata cheese is a good alternative to mozzarella, best served centrally for scooping.
- The kalamata vinaigrette can be replaced with a simple drizzle of olive oil and balsamic vinegar or balsamic syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 8.3g | 3% |
| Protein | 8.6g | 17% |
| Fat | 23.5g | 36% |
| Saturated Fat | 6.6g | 33% |
| Sodium | 381.6mg | 16% |
| Fiber | 2.1g | 8% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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