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I've always loved a Caprese salad. Seriously. There's something so elegant, yet so approachable, about the simplicity of tomatoes, mozzarella, and basil. One sweltering summer afternoon, staring into my fridge (as one does), I saw a lonely jicama. An idea sparked: why not add that refreshing crunch to my beloved Caprese? And, well, let me tell you, it was a game-changer. My friend, Maria, tried it and now she says it’s the only way she eats Caprese. Maybe you'll feel the same way too!
The jicama not only adds a wonderful textural contrast but also a slight sweetness that balances the acidity of the tomatoes and the richness of the mozzarella. If you’re looking to impress your friends or just treat yourself to something special (and easy!), this recipe is a fantastic choice. Plus, it's naturally gluten-free and vegetarian, making it a crowd-pleaser for various dietary needs. This isn't just a salad; it's a flavor adventure!
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Required Equipments
- Cutting board
- Knife
- Platter or serving plate
- Small bowl (optional, for balsamic glaze)
- Measuring spoons
- Paper towels
Caprese Salad with Jicama: A Refreshing Twist on a Classic: Frequently Asked Questions
Caprese Salad with Jicama: A Refreshing Twist on a Classic
This Caprese Salad with Jicama takes the traditional Italian salad and gives it a refreshing, crunchy twist. Jicama adds a delightful texture and subtly sweet flavor that complements the creamy mozzarella, juicy tomatoes, and fragrant basil perfectly.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients. Having everything prepped and ready to go makes the process smooth and enjoyable. Trust me, organization is key!
- Wash and dry the tomatoes. Use a good quality tomato, heirlooms if you can find them – they're burstin' with flavour. Slice them into approximately 1/4-inch thick rounds. Aim for consistency so each bite is uniform.
- Peel the jicama. Sounds obvious, right? But make sure you remove all the tough outer skin. Slice the jicama into rounds about 1/4-inch thick, similar to the tomatoes. This ensures a nice balance in each bite.
- Now, slice the fresh mozzarella. Again, aim for that 1/4-inch thickness. Fresh mozzarella usually comes packed in water; gently pat it dry with paper towels before slicing to prevent a soggy salad.
- Arrange the salad. On a platter or individual plates, alternate slices of tomato, mozzarella, and jicama. Get creative with your arrangement! Overlapping the slices slightly makes for a visually appealing presentation. If you don’t have a platter you can use plates; not a huge deal, but I prefer a nice wooden board for presentation.
- Tuck fresh basil leaves between the slices. The aromatic basil adds so much to this salad, so don't skimp on it. If you’re feeling fancy, you can chiffonade some basil (stack the leaves, roll them up tightly, and slice thinly) for an extra elegant touch. But honestly? Just tearing them works just fine. That said, ensure you use fresh basil here! Dried basil just won’t cut it.
- Drizzle with extra virgin olive oil. Use a good quality extra virgin olive oil – it makes a huge difference in flavour. A light drizzle is all you need. Don’t drown the salad!
- Season with balsamic glaze (optional). A touch of balsamic glaze adds a lovely sweetness and tang. If you don’t have balsamic glaze, you can make your own by simmering balsamic vinegar over low heat until it reduces and thickens slightly. Be careful not to burn it!
- Season with salt and freshly ground black pepper. Season generously, but taste as you go. Freshly ground pepper is always best! A pinch of sea salt also adds a delightful burst of flavour.
- Serve immediately. This salad is best enjoyed fresh. If you’re making it ahead of time, assemble the ingredients just before serving to prevent the tomatoes and mozzarella from becoming soggy. Enjoy!
📝 Notes
- For an extra burst of flavor, try grilling the tomatoes and jicama lightly before assembling the salad.
- If you can't find fresh mozzarella balls, you can use pre-sliced mozzarella, but the flavor and texture won't be quite the same.
- Feel free to experiment with different types of basil, such as Thai basil or lemon basil, for a unique twist.
🍎 Nutrition
Calories: 350 kcal
Protein: 20 g
Fat: 25 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 300 mg
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