Olive Caprese Salad Recipe

By á-175897

Switch up your caprese salad with additional ingredients including olives, red onions and a surprisingly good star anise-twist.

Ingredients

• 3/4 cup buttermilk
• 1/4 cup fresh tarragon, minced
• 1/4 cup white wine vinegar
• 3 tablespoons canola oil
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 4 pounds cherry tomatoes, halved
• 1/3 cup fresh chives, minced
• 1 cup plus 2 tablespoons red wine vinegar, divided
• 1/2 cup sugar
• 1 whole star anise
• 3/4 cup red onion, thinly sliced (about 1/2 medium)
• 2 pounds medium heirloom tomatoes, cut into wedges
• 2 cups heirloom cherry tomatoes, halved
• 1 cup pitted green olives, halved
• 8 ounces fresh mozzarella cheese, sliced and halved
• 1 tablespoon each minced fresh basil, tarragon, mint and cilantro
• 1 serrano pepper, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 1/2 teaspoons grated lime peel
• 1/4 teaspoon salt, optional

Preparation

Step 1

In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes.

In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture.

In a small bowl, whisk the oil, lime juice and peel and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.