CAPRESE SALAD

2 pints tomatoes, chopped

6 ounces fresh mozzarella, chopped

10 fresh basil leaves

1/2 cup balsamic vinegar

2 tablespoons olive oil

 

Combine the basil, balsamic vinegar, olive oil, salt and pepper in a food processor to make the dressing. Toss with the chopped tomatoes and mozzarella.

 

Roasted Tomatoes With Honey-Herb Feta

2 beefsteak tomatoes, sliced

1 cup feta cheese

1 tablespoon honey

1 tablespoon dried basil

1 tablespoon dried parsley

1 tablespoon dried oregano

olive oil

 

In a small mixing bowl, combine feta, honey and spices with a fork. Arrange tomato slices flat on a baking pan lined with nonstick cooking spray. Top each tomato with the feta mixture, dispersed evenly. Set oven to a broil and cook the tomatoes for 3-4 minutes, or until tomatoes are slightly caramelized and feta is melted. Drizzle with olive oil and serve warm.

 

Peach Pico de Gallo

4 peaches, finely diced

1 red onion, finely diced

1 beefsteak tomatoes, finely diced

1 mango, finely diced

1 cup cilantro, chopped

kosher salt

 

Combine ingredients in a mixing bowl and sprinkle with kosher salt. Toss to combine. 

 

Watermelon Caprese Salad

1 pound cherry tomatoes, cut in half

1/2 watermelon, cubed

1/2 pound strawberries, sliced

1/2 cup fresh basil, chopped

1/2 cup feta cheese, crumbled

1 avocado, sliced

balsamic glaze (optional)

 

Combine tomatoes, watermelon, strawberries, basil and feta, and toss to combine. Top with avocado slices and optional balsamic glaze.

 

Caprese Stacker

2 beefsteak tomatoes, sliced

1 pound fresh mozzarella, sliced

20 leaves fresh basil

Pesto

Balsamic Glaze

 

Place half of the tomato slices on large platter or serving dish. Top each tomato with a slice of mozzarella and desirable number of basil leaves. Once arranged, add another tomato slice on top. Drizzle with pesto and balsamic glaze.