For the Salad you'll need: 2 Large Heirloom Tomatoes, 15 oz can of Sliced Beets, 2 Tbsp Fresh Basil, 3 Tbsp Feta Cheese (crumbled), Crushed black pepper and salt on top to taste
For the Dressing you'll need: 3 Tbsp blackberry ginger balsamic vinegar, 1 Tbsp Extra Virgin Olive Oil, 2 tsp fresh Lemon Juice, 1/2 tsp worcestershire sauce, 2 tsp pomegranate juice, 1/2 tsp beet juice, 1/2 tsp fresh ginger (thinly grated), 1/8 tsp salt, 1 tsp Greek Mediterranean Seasoning (oregano, garlic, lemon peel, dill weed, chili flakes, spearmint, cinnamon, mace, chervil) How to Make: Combine all sauce ingredients in bowl and stir well.
Slice tomatoes (1/4 inch thick slices). Drain beets from can (reserve juice for sauce). Chop basil into confetti strips. Place ingredients on plate, alternating tomatoes w/ beets; sprinkle cheese, basil and salt and pepper on top. Drizzle dressing evenly over salad. Enjoy!
Note - Insalata Caprese originates with a "capri" style from the region "Campania" in Italy. It's usually served as a first course. A true Caprese from this region is made of buffalo mozzarella, tomatoes, basil, salt, pepper and olive oil. "Dani's Caprese" is a play on the overall appearance of an Italian caprese and shares its freshness to the palette. Both are fantastic!
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