Caprese Salad. It’s a classic. You know it. You love it. Hopefully. Whether you like it or not, this version is hard to resist. I used organic heirloom tomatoes (um, yum) and haloumi cheese. Haloumi cheese is very common in the Middle East and I believe it’s the only cheese you can grill or fry bare. I also substituted the basil for mint.
This is what you need:
First thing you wanna do is slice up the cheese and tomatoes.
I tried to cut the cheese (lol) into similar sizes as the tomatoes.
Now, sauté the cheese for a few minutes on each side until golden brown. On medium heat is fine.
All that’s left to do is assembling the salad and stuffing your face.
I did a classic layer situation. You could stack them or layer them in a circle or whatever else you can think of. I wanted to be a bit classic since I switched up the ingredients. I want this to look like a Caprese, my Caprese.
After layering, drizzle with olive oil and balsamic vinegar and then sprinkle some fresh mint and S&P.
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- Heirloom tomatoes, sliced
- A small block of haloumi cheese, sliced
- A few mint leaves, chopped
- Drizzle of extra virgin olive oil and balsamic vinegar
- Slice the tomatoes and cheese.
- Saute the cheese slices for a few minutes on each side until golden brown.
- Layer the tomatoes and cheese, alternating them on a platter.
- Drizzle with the olive oil and balsamic.
- Sprinkle on the mint leaves and S&P, to taste.
- Eat right away while cheese is still warm. It will taste the best that way.