Olive Caprese Salad

By á-47

Ingredients

• 1 cup plus 2 Tbsp. red wine vinegar, divided
• 1/2 cup sugar
• 1 whole star anise
• 3/4 cup thinly sliced red onion 9about 1/2 medium)
• 2 lb. medium heirloom tomatoes, cut into wedges
• 1 cup pitted green olives, halved
• 8 oz. fresh mozzarella cheese, sliced and halved
• 1 Tbsp. each minced fresh basil, tarragon, mint and cilantro
• 1 serrano pepper, thinly sliced
• 1/4 cup olive oil
• 2 Tbsp. lime juice
• 1 1/2 tea. grated lime peel
• 1/4 tea. salt

Preparation

Step 1

In a small saucepan, combine 1 cup vinegar, sugar and star anise. bring to a boil, stirring to dissolve sugar. Remove from the heat. cool slightly; stir in the onion. Let stand for 30 minutes.

In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 Tbsp. marinade. *discard remaining marinade or save for another use). Add onion to tomato mixture.

In a small bowl, whisk the oil, lime juice, and peel and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired.