Nothing compares delicious red ripe tomatoes with fresh basil in the summer. This popular Italian salad has all of the ingredients found in traditional Turkish cuisine. In fact, these ingredients are traditionally served for breakfast. Additionally, the tomatoes, feta cheese, and fresh herbs are normally served individually in separate bowls.
You might be wondering if we ate this Caprese Salad for breakfast. Yes, indeed. We did, indeed:)
Feta Caprese Salad Ingredients
Tomatoes: Select big tomatoes and thinly slice them. You don’t want them to be too thick, like a chunky tomato, but you do want them to be thick enough to keep their form.
Feta Cheese: aim for full-fat, creamy feta cheese. The soft kind that you can spread on a piece of bread.
Basil: whole basil leaves nestle in between the tomatoes. You can tear them with your hands or leave them whole.
Pomegranate molasses: adds sweetness and tartness to the dish. This ingredient will marinate the tomatoes, which will enhance the flavor of this Caprese salad.
Garlic: will give so much umami flavor.
Oregano: for an earthy touch.
Olive oil: use nothing less but the best cold-pressed olive oil.
The amount of cheese you want to toss in is pretty limitless.
How to Make Feta Caprese Salad
1.) Thinly slice the tomatoes, but not too thin to where their shape can easily tear. Dice the feta and place the fresh ingredients aside.
2.) In a large mixing bowl, add the olive oil, pomegranate molasses, chopped garlic, zest, and juice of the lemon, oregano, salt, and pepper. Whisk until a simple dressing forms.
3.) I like to dunk each slice of tomato into the dressing one at a time and the dunked ones can be placed in a separate bowl. Once all tomatoes are covered in the dressing pour any remaining dressing all over the dressed tomatoes. Marinate in the fridge for 30 minutes.
4.) To assemble, take a big dish and arrange the tomatoes in a single layer on the plate. Place in whole basil leaves throughout and feta cubes all over the top.
5.) Garnish with an extra drizzle of pomegranate molasses.
How to Serve Caprese Salad
On a large platter, serve the Caprese Salad. I prefer to serve it with wonderful rustic bread, such as a baguette, thinly sliced, or any other bread that can soak up a lot of juices. It can be served as the primary attraction or as a side dish with any lunch.
What is a Caprese Salad?
Caprese salad is a mozzarella, tomato, and basil salad from Italy. Simple seasonings of salt, pepper, and extra virgin olive oil are used. The name is derived from the island of Capri in the Gulf of Naples in southern Italy.
More Crave-Worthy Recipes
Feta Caprese Salad
Feta Caprese Salad with fragrant garlic-marinated tomatoes, tart yet sweet pomegranate molasses, and a squeeze of lemon juice.
Thinly slice the tomatoes, but not so thin that their form tears easily, and set aside.
Combine the lemon zest, lemon juice, olive oil, pomegranate molasses, minced garlic, oregano, salt, and pepper in a large mixing bowl. Whisk the ingredients together until a basic dressing develops.
Dip each tomato slice into the dressing one at a time. Place the dipped ones in a separate bowl. Pour any remaining dressing over the tomatoes. Marinate for 30 minutes in the refrigerator.
After the tomatoes have been marinating, place them in a large dish and arrange them in a single layer. Place entire basil leaves throughout the dish and feta cubes on top.
Serve with pomegranate molasses drizzled over the salad.