Caprese Salad Recipe

Pomegranate drizzled mozzarella and tomatoes on a platter

Prep Time: 10

Servings:

Calories: 164kcal

Author: Maureen Abood

This simple salad comes together quickly and always impresses. Pomegranate molasses acts like balsamic vinegar in this classic tomato mozzarella salad. The mint in place of classic basil is a fabulous flavor. Be sure to use very ripe, sweet tomatoes. In the off-season, use all cherry or grape tomatoes as those are typically the sweetest in the grocery store.

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Ingredients

2 ripe tomatoes heirloom, beefsteak, or other larger tomatoes
1 pint cherry tomatoes halved
1/2 pound mozzarella balls drained
2 tablespoons extra virgin olive oil
2 tablespoons pomegranate molasses or balsamic vinegar
2 teaspoons flakey sea salt
1/4 teaspoon ground black pepper
5 leaves fresh mint cut in chiffonade (thinly sliced), or fresh basil leaves

Instructions

Slice the large tomatoes across the stem end in 1/2-inch rounds. Arrange the slices in overlapping rows on half of a beautiful serving platter. Combine the halved cherry tomatoes and mozzarella balls on the other half of the platter.
Generously drizzle the olive oil and pomegranate molasses over the tomatoes and mozzarella. Dust with salt and pepper. Finish with the mint or basil scattered on top of everything, and serve.

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