Author Notes
A citrus variation on a classic Caprese salad is made with an assortment of citrus slices that are briefly broiled then layered with fresh mozzarella slices, basil and mint for a refreshing mid-winter treat that will have you thinking its summer! —Kim at Something New For Dinner
Ingredients
-
1
grapefruit
-
1
cara cara orange
-
1
blood orange
-
1
sumo tangerine
-
1 tablespoon
demerara sugar
-
kosher salt to taste
-
fresh ground pepper to taste
-
1 tablespoon
white balsamic vinegar
-
3 tablespoons
olive oil
-
7 ounces
fresh buffalo mozzarella, sliced
-
1/2 cup
pomegranate seeds (optional)
-
1 handful
fresh basil
-
1 handful
fresh mint
-
1 tablespoon
honey
Directions
-
Set your oven rack about 4" from the broiler and turn your broiler on to high. Slice your citrus in ⅓" slices. Lay them out flat and with a sharp paring knife remove the outer skin and pith.
-
Put a sheet of parchment paper on a baking tray and lay the citrus wheels out on the sheet. Sprinkle with demerara sugar, salt and pepper. Broil until slightly charred on the edges, 5 - 7 minutes. Watch closely, checking every 2 minutes or so. Remove from the oven and let cool a few minutes.
-
While the citrus is under the broiler, whisk together the balsamic vinegar and olive oil. Season with salt and pepper. Set aside.
-
On a serving plate, layer slices of citrus with slices of mozzarella and top with more citrus. Tuck in basil and mint leaves between layers and sprinkle over the top of the salad. Scatter pomegranate seeds over the top. Dress with oil and vinegar mixture and drizzle honey over the salad to finish.
See what other Food52ers are saying.