Tomato -Heirloom Caprese Salad with Buffalo Mozzarella and Toasted Pine Nuts

Photo by BRUCE K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 10

    ounces buffalo mozzarella

  • 2

    large red heirloom tomatoes

  • 2

    large yellow heirloom tomatoes

  • 2

    large green heirloom tomatoes

  • 2

    Tbsp extra-virgin olive oil

  • 1 1/2

    teaspoons minced garlic

  • 1/2

    cup pine nuts

  • 1/4

    cup Parmesan cheese, grated, and some to garnish the salad

  • Sea salt

  • White balsamic vinegar

  • 8

    basil leaves

Directions

1. Slice the buffalo mozzarella and heirloom tomatoes into ½-inch rings and place them into a large bowl. Set aside. 2. Heat the olive oil in a small sauté pan over medium-low heat. Add the minced garlic and pine nuts and cook, stirring often, until the pine nuts are golden brown, 5 to 7 minutes. Remove the mixture from the heat and pour immediately into a glass mixing bowl. Toss the pine nuts with the grated Parmesan cheese and a few pinches of sea salt. 3. Add the pine nut mixture to the tomatoes and mozzarella and drizzle with additional olive oil and vinegar, to taste. Garnish with basil and additional Parmesan, if desired, and serve. Makes 8 servings.

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