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Kinda Caprese Salad

The classic flavours of a Caprese salad get all adventurous in this recipe to add a bit of body and substance to what is usually a light lunch dish or starter.

Here I go again playing around with classical dishes which I am sure will horrify some. Of course a classic Caprese salad is a wonderful thing the cream milky mozzarella cheese with sweet ripe tomatoes and almost metallic basil is a match made in heaven, all I have done is added a little spinach, balsamic and popcorn… “Whoooahhhh, hold on” I hear you shout you added popcorn? My answer would be “yup”! Popcorn has a long association with a trip to the movies and I have played with an Indian variation on popcorn here on Krumpli. This idea I got whilst visiting one of many food festivals this summer and a restaurant had put together a rabbit rillettes and rolled it in popcorn and served along side some more popcorn tossed with pomegranate molasses and it was a genius way of adding texture and a new flavour sensation. Well I think it works wonderfully in this Caprese salad that in the main comes straight from our garden, with the tomatoes, basil and spinach all costing us nothing but a little bit of hard work, which makes it even more awesome!

Like this recipe? Then you should definitely check out this one!  Leek and Gruyere Quiche
The classic flavours of a Caprese salad get all adventurous in this recipe to add a bit of body and substance to what is usually a light lunch dish or starter.
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Kinda Caprese Salad

The classic flavours of a Caprese salad get all adventurous in this recipe to add a bit of body and substance to what is usually a light lunch dish or starter.

Course Main Course
Cuisine Italian
Servings 2

Ingredients

  • 200 g Cherry Tomatoes: On the vine if possible.
  • 1 Tbsp Olive Oil.
  • 2 Tbsp Balsamic Vinegar.
  • 10 g Butter.
  • 125 g Mozzarella: The mini balls are perfect for this.
  • 35 g Polenta: Fine, aka corn meal.
  • 1 Handful Spinach leaves.
  • 36 Basil Leaves: Approximately
  • 10 g Popcorn: Unpopped.
  • 75 g Tomato: One medium-large san marzano would be great for this.
  • 3 Giant Capers: Cut into quarters.
  • Olive Oil: Extra for dressing the spinach leaves.
  • Salt: To taste.

Instructions

  1. Preheat your oven to 180°C.

  2. Heat the olive oil in a pan over a medium high heat and when hot add in the cherry tomatoes and olive oil and transfer to the oven for 10 minutes.

  3. Take the single tomato remove the seeds and slice into a 3.5mm dice and set aside.

  4. Take the butter and place in a small pan over a medium heat with a lid and when hot add the popcorn and pop.

  5. When popped, pick through and discard any un-popped pieces and set aside.

  6. Take a dry frying pan and add the polenta and toast it off you just  want a nice nutty flavour and texture, this should take 2-3 minutes.

  7. Finely shred your basil leaves.

  8. When the tomatoes come out of the oven remove from the pan and set aside, do not throw away the cooking liquid we are going to use this.

  9. Dress your spinach leaves in olive oil and place them on the plate.

  10. Add the diced and roasted tomatoes.

  11. Sprinkle with the capers and basil.

  12. Roll the mozzarella balls in the toasted polenta and add to the plate.

  13. Finally dress the popcorn in the liquid from the roasted tomatoes and add to the plate before drizzling with a little of the left over liquid and serve. 

The classic flavours of a Caprese salad get all adventurous in this recipe to add a bit of body and substance to what is usually a light lunch dish or starter.
The classic flavours of a Caprese salad get all adventurous in this recipe to add a bit of body and substance to what is usually a light lunch dish or starter.
2017-08-08T04:29:17+00:00

10 Comments

  1. Ginny McMeans August 8, 2017 at 6:06 am - Reply

    I’ve loved polenta since I was a little girl. It is great how you’ve used it in this delicious salad.

    • Brian Jones August 10, 2017 at 6:19 am - Reply

      Thanks Ginny this is a little bit of fun and tastes fantastic 😀

  2. Laura August 8, 2017 at 6:43 am - Reply

    For a moment you scared me, I though you were adding popcorn with pomegranate molasses. Love your idea of popcorn, polenta and spinach.

    • Brian Jones August 10, 2017 at 6:20 am - Reply

      Not here but it does work exceptionally well with a rabbit rilettes 😮

  3. Diana August 8, 2017 at 11:08 am - Reply

    I love a good caprese salad. I spent 8 days in Italy last month and we ate caprese these almost everyday!

    • Brian Jones August 10, 2017 at 6:21 am - Reply

      Very nice, it has been a long time since I have been to Italy.

  4. Lisa | Garlic & Zest August 8, 2017 at 11:39 am - Reply

    I love the idea of adding texture to a caprese, especially via popcorn — and as always, your photos are magnificent!

    • Brian Jones August 10, 2017 at 6:21 am - Reply

      It works really rather well despite sounding a bit wacky 😀

  5. Calleigh - TheForkBite August 8, 2017 at 2:00 pm - Reply

    I love tomatoes and basil in a salad. Adding the popcorn makes it look more crunchy.

    • Brian Jones August 10, 2017 at 6:22 am - Reply

      It’s a fun idea and makes a change from croutons, I like texture in food!

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