American Flag Caprese Salad
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This festive twist on a classic summer salad is almost too patriotic to eat—almost.
Ingredients:
Save this recipe from Food Network for your 4th of July celebration! You can also choose from other ideas in our Cooking & Recipes forum!
Image credit: Food Network
Ingredients:
- 18 small purple potatoes (about 1 pound)
- Kosher salt
- 1 pound herbed cheese spread, at room temperature
- 1/4 cup extra-virgin olive oil
- 1/3 cup fresh basil leaves, roughly chopped
- 26 cherry tomatoes, halved (about 2 pounds)
- 24 1-inch mozzarella balls in brine, drained well and halved
- Boil the potatoes in well-salted water until they're tender when pierced with a fork but still hold their shape—about 20 minutes. Drain them thoroughly and let them cool completely. Once cooled, slice each potato in half crosswise.
- Load a pastry bag with a small star tip and fill it with the herbed cheese spread. Cut a sheet of parchment paper to fit a 12x17.5-inch cutting board. To keep the parchment in place, add a tiny dot of cheese spread under each corner to stick it to the board.
- Pipe a thin rectangle (about 6.5x9.5 inches) of cheese spread in the top left corner of the parchment. Place the potato halves in neat rows, cut-side up, over the cheese. Then, pipe little cheese stars in the gaps between the potatoes to create a flag design.
- Drizzle half of the olive oil over the empty part of the parchment and scatter basil evenly over it. Starting at the top, arrange a row of tomato halves (cut-side up), followed by a row of mozzarella halves (cut-side down). Repeat until you’ve used up all the tomatoes and mozzarella. Finish with a drizzle of the remaining oil and a sprinkle of salt.
Save this recipe from Food Network for your 4th of July celebration! You can also choose from other ideas in our Cooking & Recipes forum!
