Caprese salad with basil & tarragon chimichurri

Delight your taste buds with a refreshing Caprese salad topped with a vibrant basil and tarragon chimichurri. Perfect for a burst of flavor!

Ingredients:

• ¼ cup packed fresh basil leaves, finely chopped
• 2 tablespoons fresh tarragon leaves, finely chopped
• 1 teaspoon grated lime zest
• 1 tablespoon lime juice
• 1 serrano pepper, seeded and finely chopped
• 1 clove garlic, grated
• ½ teaspoon salt
• ¼ cup extra-virgin olive oil, divided
• 2 tablespoons capers, patted dry, divided
• 4 large ripe green heirloom tomatoes, cored and sliced 1/2-inch thick
• 230g fresh mozzarella cheese, sliced 1/2-inch thick

Instructions:

1. Mix together basil, tarragon, lime zest, lime juice, serrano pepper, minced garlic, salt, and 3 tablespoons of oil in a small bowl. Finely chop 1 tablespoon of capers and add to the mix. Allow the chimichurri to sit at room temperature for 10 minutes.
2. While waiting, warm the remaining 1 tablespoon of oil in a small saucepan over medium heat. Put in the last 1 tablespoon of capers; cook until they turn crispy, approximately 2 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.
3. Place sliced tomatoes and mozzarella on a serving platter and drizzle with the chimichurri sauce. Finish by sprinkling the crispy capers on top.

Summary:

• Calories: 1340 kcal
• Fat: 112 g
• Protein: 57 g
• Carbs: 36 g
• Potassium: 1856 mg
• Magnesium: 146 mg