Cherry Tomato Caprese with Garlicky Tomato-Juice Dressing
Inspired by techniques from America's Test Kitchen.
A chopped caprese of quartered cherry tomatoes and cubed mozzarella, dressed with the tomatoes' own juice simmered down with garlic and cider vinegar.
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Method
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Equipment
- large bowl
- sieve
- small saucepan
- salad spinner
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 271 kcal |
| Protein | 13.7 g |
| Carbohydrate | 8.2 g |
| of which sugars | 5.1 g |
| of which free sugars | 0.5 g |
| Fat | 21 g |
| of which saturates | 9.7 g |
| Fibre | 1.9 g |
| Salt | 1.75 g |
Protein per 100 kcal
5.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Tomatoes
- 600 g cherry tomatoes, quartered
- 3 g fine sea salt or table salt about ½ tsp
- 2 g sugar about ½ tsp
Dressing
- 1 tbsp cider vinegar
- 1 garlic cloves, grated
- 2 tbsp extra-virgin olive oil
- ¼ tsp ground black pepper
Salad
- 225 g fresh mozzarella or bocconcini, cut into 1.5 cm cubes
- 20 g basil, roughly chopped
- 1
Salt the tomatoes. Toss the tomatoes with the salt and sugar and leave 30 min.
- 2
Collect the juice. Spin the tomatoes briefly in the salad spinner, then strain the juice into the saucepan, pressing on the seeds.
- 3
Reduce. Add the vinegar and garlic to the juice and simmer 4-5 min until only about 3 tbsp remains. Cool, then whisk in the oil and pepper.
- 4
Toss. Return the tomatoes to the bowl with the mozzarella, basil and dressing and toss.
Storage
Best eaten on the day. Keep any leftovers covered in the fridge for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
