I am a sucker for salads and that’s why I get the urge to try out different kinds of salads all the time. This Citrus Caprese salad is fresh and flavorsome. Citrus are my favorite fruit so experimenting with them in salads is also one of my favorite things to do.
You’ll need a broiler for this recipe.
Remove skin, piths, and slice your citrus and lay them flat onto a baking tray. Sprinkle some demerara sugar or alternate with castor sugar if you don’t have this. The sprinkled sugar will help char the citrus slices and give a beautiful color.
Prepare for your dressing which is super easy and all you need to do is to whisk together the balsamic vinegar, and olive oil with salt and pepper to taste. Couple the broiled slices of citrus with some fresh slices, add basil, mozzarella, and pomegranate seeds and lastly, drizzle your dressing.
You may add more fruits such as peaches, pineapples, or kiwis but the ones I add are those I like most with these flavors. Just make sure citrus is the hero of the dish and no other fruit can overpower the flavors. Happy Eating!
Ingredients
- 1 grapefruit
- 1 Cara Cara orange
- 1 blood orange
- 1 Sumo tangerine
- 1 T demerara sugar
- Kosher salt
- Fresh ground pepper
- 1 T white balsamic vinegar
- 3 T olive oil
- 7 ounces of fresh buffalo mozzarella, sliced
- ½ cup pomegranate seeds (optional)
- 1 handful of fresh basil
- 1 handful of fresh mint
- 1 T honey
Directions
- 1Set your oven rack about 4" from the broiler and turn your broiler on to high. Slice your citrus in ⅓" slices. Lay them out flat and with a sharp paring knife remove the outer skin and pith.
- 2Put a sheet of parchment paper on a baking tray and lay the citrus wheels out on the sheet. Sprinkle with demerara sugar, salt and pepper. Broil until slightly charred on the edges, 5 - 7 minutes. Watch closely, checking every 2 minutes or so. Remove from the oven and let cool a few minutes.
- 3While the citrus is under the broiler, whisk together the balsamic vinegar and olive oil. Season with salt and pepper. Set aside.
- 4On a serving plate, layer slices of citrus with slices of mozzarella and top with more citrus. Tuck in basil and mint leaves between layers and sprinkle over the top of the salad. Scatter pomegranate seeds over the top. Dress with oil and vinegar mixture and drizzle honey over the salad to finish.
