This requires some prep time, maybe an hour, but once you make it you'll want to do it again! Each time gets easier and faster... Save unused portions of capers and olives in recycled mustard jars. This makes a terrific appetizer to bring to dinner parties!
Fresh Mozzarella or Burrata (8 oz)
Golden & Red Cherry tomatoes, slices lengthwise
2 tablespoons capers, flash grilled
2 tablespoons diced onion, flash grilled
1/4 cup pitted green olives, sliced
5 or 6 small, or 4 large zucchini, sliced lengthwise
Handful of chopped walnuts (or pine nuts)
Wedge of lemon
Olive oil
1/4 cup Spearmint & 1/2 cup Basil, fresh, chopped
Sea salt & fresh black pepper
Preheat oven to 350, place sliced zucchini face-down in a cast iron skillet with olive oil and bake for 15 minutes, sprinkle with a little salt, let cool.
Grill the capers and diced onions briefly - for about a minute - to take away their harsh flavor. This will help your ingredients blend together later.
Combine capers, onions, basil, mint, tomatoes, walnuts and olives with a little olive oil and toss gently with your hands. Chop the cooled zucchini and add it gently to your bowl. If you're using mozzarella, cube it and add as well. If you're using Burrata, keep it whole, drizzle with olive oil and place it on top of salad when you serve. Add some fresh pepper, salt and a squeeze of lemon. Enjoy!
No comments:
Post a Comment