Mixed citrus caprese salad
Enjoy a burst of flavors with this mixed citrus caprese salad. Fresh ingredients combined in a zesty and colorful dish. Perfect for a light and refreshing meal.
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
- 200g fresh buffalo mozzarella, sliced
- 1/2 cup pomegranate seeds (optional)
- 1 handful fresh basil
- 1 handful fresh mint
- 1 tablespoon honey
Instructions:
- Adjust the position of your oven rack to be approximately 4 inches away from the broiler element and preheat the broiler to high heat. Cut your citrus fruits into slices that are about one-third of an inch thick. Lay the slices flat on a cutting board and carefully remove the outer peel and white pith using a sharp paring knife.
- Cover a baking tray with parchment paper and arrange the citrus slices on the tray. Sprinkle demerara sugar, salt, and pepper over the citrus slices. Broil the citrus in the oven until the edges start to char, which should take around 5 to 7 minutes. Keep a close eye on them, checking every couple of minutes. Once done, take them out of the oven and let them cool for a few minutes.
- While the citrus slices are broiling, combine the balsamic vinegar and olive oil in a bowl, whisking them together. Season the mixture with salt and pepper to taste. Set the dressing aside for later use.
- Arrange the citrus and mozzarella slices in layers on a serving plate, alternating between the two, and finishing with a layer of citrus on top. Place basil and mint leaves between the layers and sprinkle them over the assembled salad. Scatter pomegranate seeds on top of the salad. Drizzle the oil and balsamic vinegar dressing over the salad and finish by drizzling honey over the top.
Summary:
- Calories: 1364 kcal
- Fat: 86 g
- Protein: 51 g
- Carbs: 107 g
- Potassium: 1366 mg
- Magnesium: 118 mg