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Caprese Gazpacho
This Caprese salad starts with a layer of flavorful tomato puree, similar to a gazpacho soup, which acts as a dressing of sorts when this salad is served.
Prep:
10 minutes
|
Cook:
0 minutes
3-4 servings
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Easy
Ingredients
5 large heirloom or beefsteak tomatoes
1 pint cherry tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon red wine or apple cider vinegar
1 tsp sea salt
¼ teaspoon fresh ground black pepper
¼ red onion, thinly sliced
1 cup crumbled feta
Handful of fresh basil leaves
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5 large heirloom or beefsteak tomatoes (about 1.25–1.5 kg)
1 pint cherry tomatoes (about 300 g)
30 mL extra virgin olive oil
15 mL red wine vinegar or apple cider vinegar
5 mL sea salt
1 mL freshly ground black pepper
¼ red onion, thinly sliced (about 30–40 g)
1 cup crumbled feta (about 150 g)
1 handful fresh basil leaves (about 15–20 g)
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
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Occasion
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Instructions
- Place half the cherry tomatoes, olive oil, vinegar, salt, and pepper in a blender and blend on high until smooth. Pour this sauce onto a platter that has a slight lip to hold the liquid.
- Slice the beefsteak tomatoes and remaining cherry tomatoes, and arrange them on the platter on top of the sauce. Rinse the sliced red onion under water to help lessen the strong taste of raw onion. Arrange the onions, crumbled feta, and basil on the platter. Top with some additional fresh ground black pepper.
- When serving, spoon the sauce on top of the tomatoes. Use a piece of your favorite gluten-free bread to help sop up the remaining sauce.
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Nutritional Info
Storage
Notes
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