Insalata Caprese

Insalata Caprese is a chilled salad prepared with tomatoes and mozzarella with olive oil and basil with the addition of black olives. Be sure to prepare with firm red tomatoes and if you dont find basil leaves, use fresh parsley leaves.

Ingredients:

• 3 small tomatoes
• 100 gms mozarella cheese (1" square)
• 6 black olives (halved)
• few basil leaves (dipped in chilled water)

Dressing:

• 2tbsp balsamic vinegar
• 4 tbsp olive oil
• 2 garlic flakes, finely chopped
• 1/2 tsp dried oregano
• 1/4 tsp salt (to taste)
• 1/4 tsp freshly ground black pepper (to taste)

Procedure:

1. Prepare the dressing by mixing balsamic vinegar, olive oil, chopped garlic, oregano, salt and pepper. Keep aside.
2. Slice the tomatoes into even circles. In a flat serving dish, arrange the cheese slices.
3. Top each cheese slice with a tomato slice. Arrange an olive half and a basil leaf on the tomato slice.
4. Spoon some dressing on the tomato and cheese slices. Cover with a plastic wrap / cling foil and refrigerate till serving time.

Sending this to AFAM - Olives event, guest hosted by Priya, event started by Maheshwari.

Grilled Capsicum and Tomato Salad

Salad is a must item in our dinner menu. So I to try find out new salad recipes which are easily prepared with ingredients available at home. Came across this recipe by browsing the site. A Morocoon Salad with grilled green capsicum and tomato with vinaigrette dressing.

Ingredients:

• 2 large green capsicums
• 2 firm tomatoes, peeled & deseeded

Basic vinaigrette dressing:

• 1 tbsp white vinegar
• 4 tbsp olive oil
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 clove garlic, finely chopped
• 1 tsp dijon mustard

Procedure:

1. Wash, cut and dessed the capsicums into half. Grill the capsicums by placing the cut side down until the skin blisters and blackens. Cool peel and cut / dice into small pieces.
2. Cut / dice tomatoes into small square pieces similar to the grilled capsicum.
3. Take a mixing bowl and place the chopped capsicum and tomato.
4. To make the vinaigrette dressing, combine all the ingredients mentioned and whisk together until the salt and sugar are compeltely dissolved.
5. Pour the dressing over the salad and allow to stand for 10 minutes to gather flavour. Refrigerate until serving time.
6. Garnish with a tomato flower and serve chilled.

Another entry going to the FIC-Red & Green event, hosted by Neha.

Roasted Capsicum Salad

A colourful salad, a perfect combination of red & green going to the FIC-Red & Green event, hosted by Neha. I used red & capsicums coz the yellow coloured variety was not available. You can even add chopped onions, pickled jalapenos and spring onions to this salad.

Ingredients:

• 1 medium sized red capsicum
• 1 medium sized green capsicum
• 1 tsp salt (to taste)
• 2-3 tbsp lemon juice (to taste)
• 3 tbsp olive oil
• freshly ground pepper
• a little white oil, for roasting

Procedures:

1. Wash the red & green capsicums. Brush the capsicums with white oil and slightly roast over gas flame.
2. Allow to cool, cut & deseed the capsicums. Cut into long thin strips.
3. Put all the sliced capsicums in a large mixing bowl. Add lemon juice, salt and olive oil. Mix well. Chill in the fridge for 1-2 hours before serving.
4. While serving, sprinkle freshly ground pepper and mix well once again.
5. You can even garnish with chopped coriander leaves / cilantro.

Tips:
Serve chilled with snacks or consume by itself.

Add tomato ketchup to get that tangy and taste. If you like your salad hot, add chopped green chillies.

Salad Decoration (FIC - Red & Green)

No prize for guessing.......I think the first thing that comes to mind while preparing salads is a red & green combination of tomatoes & cucumber with the addition of slices of carrots, onions, radish etc.....


I love to decorate salads, each time in a unique way....I think I got this fever after participating in the various salad decoration competitions during my school days (our house even won the first position).

Simple to prepare also.

Wash and peel the cucumber. Wash and cut the tomatoes into roundels. Make thin onion slices.

(You can put other vegetales like carrots, beet, radish, capsicum to make it a wholesome salad).

Slit green chilli lengthwise (You can keep them whole as well). Cut long strips of ginger.

Arrange in a serving plate. Sprinkle juice of 1 lemon.

Sprinkle salt & pepper and serve.

Tips:

Sprinkle salt only during serving time otherwise the ingredients will become soggy and water will come out from the cucumbers.

If you are using carrot & beet, steam the slices slightly so that they are easily eaten.

You can use various dressings also.

So the above salad decoration clicks are going out to the FIC-Red & Green event, hosted by Neha of Tasty Recipes, an event started by Sunshinemom of Tongue Ticklers.

Roasted Pasta Salad

As my kid loves pasta, tried out this pasta salad. This salad can be served as an appetizer, a dinner accompaniment or as a main course. Vegetables like carrots, beans, peas, button mushrooms can be added and even shredded chicken can be added to turn this dish to a full meal.

Ingredients:

• 200gms (2 cups) penne pasta
• 1 green capsicum, large
• 1 red capsicum, large
• 1 tbsp olive oil / white oil
• 3 tbsp cream / mayonnaise
• 8 cups water (1 cup 200 ml)
• 1 tsp salt
• 1 spring onion, finely sliced (garnish)

Dressing:

• 4 tomatoes, large
• 3 tsp ready made tomato puree
• 1 tsp crushed garlic
• 1 tbsp white vinegar
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp red chilli flakes
• Salt to taste

Procedure:

1. Boil water in a large sauce pan, add a little salt and few drops of olive oil. Add pasta to boiling water, stir occasionally so that pasta does not stick to the bottom of the pan. Cook for 7-8 mins till pasta turns soft but firm. Remember not to overcook as the pasta turns too mushy.
2. Remove from fire and leave pasta in hot water for 2 more minutes. Strain water and leave pasta in the strainer till all the water drains out. Add 1 tbsp olive oil to the pasta to prevent them from sticking to each other.
3. Transfer the cooked pasta in a bowl, add cream / mayonnaise, mix well and keep aside.
4. Wash capsicums thoroughly and roast directly on the gas flame (make sure to roast lightly so that the capsicums are not blackened).
5. Remove from fire, cool and chop the roasted capsicums into small pieces. Add to the cooked pasta.
6. To prepare Dressing, blanch tomatoes in boiling water, remove from water, peel the outer skin of the tomatoes and grind in a blender to form a smooth puree.
7. Heat oil in a pan, add garlic, stir for 2 mins and add the fresh tomato puree, ready made puree, white vinegar and salt. Mix well and cook for 2 more mins.
8. Remove from heat and pour over the pasta and stir gently. Garnish with chopped spring onions, chilli flakes and oregano and serve with buttered bread.