Olive Caprese Salad

Total Time Prep: 35 min. Cook: 5 min. + marinating
Yield 10 servings
Contest Winner
Test Kitchen Approved
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington

Ingredients

  • 1 cup plus 2 tablespoons red wine vinegar, divided
  • 1/2 cup sugar
  • 1 whole star anise
  • 3/4 cup thinly sliced red onion (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 zest
  • 1/4 teaspoon salt, optional

Directions

  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.
  2. 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.
  3. In a small bowl, whisk the oil, lime juice and zest and remaining 2 tablespoons vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.

Nutrition Facts

3/4 cup: 172 calories, 13g fat (4g saturated fat), 18mg cholesterol, 327mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 5g protein.

When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Recipe Creator

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