Ina Garten Caprese Salad uses plum tomatoes, fresh mozzarella, basil, olive oil, balsamic vinegar, and garlic. It takes 15 minutes to prepare and serves 4.
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đź’“ Why You’ll Love This Caprese Salad Recipe:
- Simple Preparation: Easy to assemble with minimal steps, perfect for a quick meal.
- Healthy: Full of fresh veggies and healthy fats from olive oil and mozzarella.
- Elegant: Beautifully arranged on a platter, making it ideal for entertaining.
âť“ What Is Ina Garten Caprese Salad Recipe?
Ina Garten Caprese Salad is a simple dish made with plum tomatoes, fresh mozzarella, basil leaves, olive oil, balsamic vinegar, garlic, sugar, and seasonings.
🍅 Ina Garten Caprese Salad Ingredients
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 16 ounces fresh salted mozzarella
- 12 fresh basil leaves, julienned
🥗 How To Make Ina Garten Caprese Salad
- Put all the prepared vegetables into a large preserving pan with the garlic, ginger, and chilli and gradually bring to the boil to allow the vegetables to release their juices.
- Cover with a lid, lower the heat and gently simmer for about an hour, stirring from time to time, until the vegetables are tender.
- Add the remaining ingredients and bring to the boil, stirring until the sugar has dissolved.
- Continue boiling with the lid off for up to 30 minutes until the mixture has a chunky, thick consistency and any surplus liquid has evaporated.
- Take care at the end of the cooking time to stir so that the chutney doesn’t catch on the bottom of the pan.
- Ladle into sterilized jars (see tip). Using a jam funnel makes this process a lot easier. Cover with screw-top lids and seal while hot.
đź’ Recipe Tips
- Grease the Dish: Use melted butter to ensure the pie doesn’t stick.
- Brown the Beef Properly: Cook the mince until well-browned for deep flavor.
- Cool Before Topping: Let the meat mixture cool before adding the cream cheese and toppings.
🥪 What To Serve With Caprese Salad?
caprese salad pairs well with Roasted Spiced Pork, Grilled Halibut, Smoked Salmon Quesadilla, Mushroom Lasagna, or Steak Sandwich.
🎚 How To Store Leftovers Caprese Salad?
- In the fridge: Store leftovers caprese salad in an airtight container for up to 2 days.
- In the freezer: Not recommended leftovers caprese salad as freezing can affect the texture.
FAQ’S:
Can I Use Dried Basil Instead of Fresh?
Dried basil can be used as a substitute for fresh basil, but it won’t provide the same vibrant flavor and aromatic quality. Fresh basil is preferred for its bright, fresh taste that enhances the Caprese Salad.
How Can I Prevent the Mozzarella From Becoming Too Soggy?
To prevent the mozzarella from becoming too soggy, drain it well before adding it to the salad. You can also pat it dry with paper towels to remove excess moisture.
Can I Use Cherry Tomatoes Instead of Plum Tomatoes?
Yes, you can use cherry tomatoes instead of plum tomatoes. However, cherry tomatoes are more juicy, so you may need to pat them dry and halve them to reduce excess moisture.
How Do I Prevent the Salad From Becoming Watery?
To prevent the salad from becoming watery, remove the seeds from the tomatoes and ensure they are well-drained. Also, avoid letting the salad sit for too long before serving.
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Ina Garten Caprese Salad Nutrition Facts
- Calories: 220
- Total Fat: 17g
- Saturated Fat: 7.9g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 6.7g
- Cholesterol: 44mg
- Sodium: 439mg
- Total Carbohydrates: 4.7g
- Dietary Fiber: 1.1g
- Sugars: 2.8ggrams
- Protein: 13g
- Calcium: 295mg
- Iron: 0.6mg
- Potassium: 254.4mg
Ina Garten Caprese Salad
Description
Ina Garten Caprese Salad uses plum tomatoes, fresh mozzarella, basil, olive oil, balsamic vinegar, and garlic. It takes 15 minutes to prepare and serves 4.
Ingredients
Instructions
- Put all the prepared vegetables into a large preserving pan with the garlic, ginger, and chilli and gradually bring to a boil to allow the vegetables to release their juices.
- Cover with a lid, lower the heat, and gently simmer for about an hour, stirring from time to time, until the vegetables are tender.
- Add the remaining ingredients and bring to a boil, stirring until the sugar has dissolved.
- Continue boiling with the lid off for up to 30 minutes until the mixture has a chunky, thick consistency and any surplus liquid has evaporated.
- Take care at the end of the cooking time to stir so that the chutney doesn’t catch on the bottom of the pan.
- Ladle into sterilized jars (see tip). Using a jam funnel makes this process a lot easier. Cover with screw-top lids and seal while hot.
Notes
- Grease the Dish: Use melted butter to ensure the pie doesn’t stick.
Brown the Beef Properly: Cook the mince until well-browned for deep flavor.
Cool Before Topping: Let the meat mixture cool before adding the cream cheese and toppings.