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      TRIO'S EXTRA SPECIAL HEIRLOOM CAPRESE SALAD, 6/24/13

      Capi Peck

      Trio's

      serves 6-8

      Your favorite variety of Heirloom Tomatoes...I like a mix of Black Carbons, Green Zebras and{} Cherokee Purples, sliced.{} Depending on size, choose 3/4 tomato per person

      1 c. Sun Gold Cherry Tomatoes, cut in half

      8 oz. fresh Mozzarella, thinly sliced

      Tapenade - see recipe below

      Sweet Basil Vinaigrette - see recipe below

      chiffonade of fresh basil

      For the vinaigrette:

      12 whole fresh basil leaves

      1/4 c. red wine vinegar

      2 t. Dijon mustard

      3/4 c. olive oil

      2 T. honey

      salt and pepper to taste

      Place all ingredients except for the olive oil in a blender or food processor.{} Pulse to combine.{} Slowly add olive oil and blend until emulsified.{} Taste and add salt and pepper as desired.

      For the tapenade:

      1/2 c. green olives, drained

      1/2 c. black olives, drained

      1/2 c. Greek olives, drained

      3 cloves garlic, chopped

      1 anchovy filet

      1 1/2 T. capers, drained

      1/4 c. olive oil

      2 t. lemon juice

      1 T. EACH chopped fresh basil and parsley

      pepper to taste

      {}

      Place pitted olives in food processor along with the garlic, capers and anchovy.{} Pulse until very coarsely chopped.{} Don't overdo it.{} You want a little texture, not a paste.

      Add olive oil, lemon juice, herbs and pepper to taste.

      Will keep for 2 weeks under refrigeration. To assemble, slice tomatoes and arrange with a slice of mozzarella between each tomato.{} Drizzle with vinaigrette, add just a touch of tapenade, surround with cherry tomatoes and garnish with fresh basil.

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