Caprese Salad With Toasted Walnuts + More Summer Recipes Using Summer Produce
This Caprese Salad is refreshing and vibrant, but what sets it apart from the others is the warmth from the toasted walnuts. It's just one of many summer recipes to make with summer produce this season.
Servings: 4 servings
Ingredients
- 1-2 large tomatoes If you can get heirloom tomatoes, they're gorgeous with this salad!
- 8 oz fresh mozzarella ball, sliced into rounds
- 1 handfull basil leaves
- 1/4 cup toasted walnuts, roughly chopped
- Kosher salt & cracked black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
Instructions
- Heat a dry pan over medium-low heat. Add the walnuts in a single layer and let them 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 on a serving platter in an alternating pattern, then tuck basil leaves between every few slices of tomato and mozzarella. Smaller basil leaves can be used as a garnish.
- Season the salad with a generous pinch of Kosher salt and some cracked pepper, then drizzle extra-virgin olive oil and balsamic glaze on top. Garnish with the chopped toasted walnuts and serve.
Notes
Leftovers can be kept in the fridge in an airtight container or wrapped tightly with plastic wrap for up to 3 days.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 6g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Fiber: 1g | Sugar: 2g
