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Caprese Salad with Manchego, Olives and Marcona Almonds
When you think of Caprese, you might think of Italy–but what if we told you infusing the flavors of Spain is what really made this dish sing?
Combining nutty manchego and Marcona almonds with fresh heirloom tomatoes and briny olives makes this twist on a dish a new classic.
How to Make It
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 3 Large heirloom tomatoes, cut into wedges or slices
- 5 oz (140 g) Cherry tomatoes, halved
- ¼ tsp Flaked sea salt
- 3 oz (85 g) Shaved manchego cheese
- ½ cup Crushed, pitted and halved green olives
- ⅓ cup Dry roasted, salted marcona almonds, coarsely chopped
- Freshly ground black pepper
- Basil leaves, to garnish
Instructions
- Whisk oil with vinegar in a small bowl.
- Arrange heirloom and cherry tomatoes on a large platter. Drizzle with dressing, then season with salt. Layer manchego, olives and almonds overtop. Season generously with fresh pepper. Top with basil leaves. Serve immediately.
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