Warm Caprese Salad
Ingredients:
4 Plum tomato, stem end trimmed, and cut in quarters lengthwise
6 cups (1.5 L) Organics field greens salad mix
2 tbsp (25 mL) PC 100 per cent Greek extra virgin olive oil
1 cup (250 mL) Drained mini bocconcini ball
1/4 tsp PC sea salt
2 tbsp (25 mL) PC fresh frozen chopped basil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place quartered tomatoes in eight-inch (2 L) square glass baking dish. Drizzle with 1 tbsp (15 mL) of the oil. Arrange tomatoes skin side down. Roast for five minutes. Reduce oven temperature to 300°F (150°C). Roast for one hour.
3. In small bowl, stir together remaining 2 tbsp (25 mL) oil and basil. Set aside.
4. Arrange mixed greens on large platter. Place warm tomatoes on top of greens. Scatter with mini bocconcini balls. Drizzle with basil mixture. Sprinkle with sea salt. Serve while warm.
For more summer recipes visit pc.ca