Caprese Salad With Toasted Walnuts
The addition of warm toasted walnuts makes this Caprese salad stand out against the rest. A simple addition with tons of flavor.
Servings: 4 people
Ingredients
- 1-2 large tomatoes I prefer heirloom
- 8 oz fresh mozzarella
- A handful of basil leaves
- 1/4 cup walnuts, toasted then roughly chopped
- Sea salt and cracked black pepper, to taste
- Drizzle of extra virgin olive oil (about a 1-2 TBSP)
- Drizzle of balsamic glaze (about a 1-2 TBSP)
Instructions
- Heat a dry pan over medium-low heat. Add the walnut in a single layer and let the walnuts toast for about 5 minutes, or until aromatic and lightly browned. Shake the pan every once in a while to avoid burning. When the walnuts are done, set them aside to cool a bit, then roughly chop them.
- Slice the tomatoes and the mozzarella ball into 1/4-inch thick slices.
- Arrange the tomato and mozzarella slices onto a serving platter in an alternating pattern. Tuck some basil leaves in between every few slices of tomato and mozzarella. Any smaller basil leaves can be used as a top garnish.
- Hit the salad with a bit of salt and pepper, then drizzle some extra virgin olive oil and balsamic glaze on top.
- Garnish with the chopped toasted walnuts and serve.