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Name: Caprese Salad - Italian Grill
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c fresh basil leaves Large; 1/2 ts Pepper; 1/4 c Fresh orange juice; 1 md Red onion 1/2-inch slices; 1/2 ts Salt; 3 lg Tomatoes red or yellow, OR about 1 1/2-lbs; 1/2-inch; 8 oz Smoked mozzarella cheese; 2 tb Basil oil

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INGREDIENTS

1/4 c fresh basil leaves ; Large
1/2 ts Pepper
1/4 c Fresh orange juice
1 md Red onion ; 1/2-inch slices
1/2 ts Salt
3 lg Tomatoes ; red or yellow, OR about 1 1/2-lbs; 1/2-inch
8 oz Smoked mozzarella cheese
2 tb Basil oil

Servings

INSTRUCTIONS

Fresh vegetables grilled and dressed simply with a reduction of orange juice mixed with basil-infused oil. In a small nonreactive saucepan, bring the orange juice to a boil over high heat. Reduce the heat to medium-low and simmer until reduced to 1 tablespoon. Remove from the heat and whisk in 1 tablespoon of the basil oil. Set aside. Preheat the gril to high and brush rack with oil. Brush the tomato and onion slices on both sides with the remaining oil and sprinkle with salt and pepper. Grill the tomato and onion slices for 2 to 4 minutes on each side, or just until charred andsoftened. Arrange the tomato, onion, and mozzarella slices in rows, overlapping the slices on a serving platter. Garnish with basil, drizzle with the orange dressing and serve. To make basil oil: heat oil in a skillet or small pan over medium heat. Add fresh basil leaves; stir and simmer for 2 to 10 minutes or to taste. Set aside to cool; strain. Use within 24 hours. NOTES : Here is a grilled version of the classic tomato, basil and mozzarella salad. Try to buy freshly smoked mozzarella and firm tomatoes. A grill rack is helpful. Recipe by: Italian Grilling: Light and Simple by Jean Galton

NOTES

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Caprese Salad - Italian Grill

1/4 c fresh basil leaves Large
1/2 ts Pepper
1/4 c Fresh orange juice
1 md Red onion 1/2-inch slices
1/2 ts Salt
3 lg Tomatoes red or yellow, OR about 1 1/2-lbs; 1/2-inch
8 oz Smoked mozzarella cheese
2 tb Basil oil

Fresh vegetables grilled and dressed simply with a reduction of orange  juice mixed with basil-infused oil.    In a small nonreactive saucepan, bring the orange juice to a boil  over high heat. Reduce the heat to medium-low and simmer until  reduced to 1 tablespoon. Remove from the heat and whisk in 1  tablespoon of the basil oil. Set aside.    Preheat the gril to high and brush rack with oil.    Brush the tomato and onion slices on both sides with the remaining  oil and sprinkle with salt and pepper. Grill the tomato and onion  slices for 2 to 4 minutes on each side, or just until charred  andsoftened.    Arrange the tomato, onion, and mozzarella slices in rows, overlapping  the slices on a serving platter. Garnish with basil, drizzle with the  orange dressing and serve.    To make basil oil: heat oil in a skillet or small pan over medium  heat. Add fresh basil leaves; stir and simmer for 2 to 10 minutes or  to taste. Set aside to cool; strain. Use within 24 hours.    NOTES : Here is a grilled version of the classic tomato, basil and  mozzarella salad.  Try to buy freshly smoked mozzarella and firm  tomatoes. A grill rack is helpful.    Recipe by: Italian Grilling: Light and Simple by Jean Galton

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 4

Calories: 185
Calories from Fat: 84 (45%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.4g
Cholesterol 36.3mg		11 %
Sodium 359.4mg		12 %
Potassium 437.1mg		12 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 8.3g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 185

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