Fig Caprese Salad
Caprese salad is one of the most popular salads to date. There aren't many people that would disagree on the statement that this salad is the best out there. It has everything, texture and zest from the basil and heirloom tomatoes, creaminess from the burrata, sweet and salty topping from the amazing thick balsamic vinegar. I am here not to cancel out this fatty salad, but to celebrate it by using some simple replacing ingredients. Adding jammy eggs for extra protein, replacing burrata for cottage cheese (trust me, you won't miss it) Adding figs for sweetness and cucumber for crunch. This salad is so easy to make and such a show stopper for any hosting party.
LUNCH
10/1/20252 min lezen
Fig Season
We are approaching the end of fig season, so we should enjoy it while it lasts! This inspired Caprese salad is one of my go to meals at the moment. Can we take a moment to admire the show stopping colors of this beauty? Oh, and I almost forgot to mention that the salad only takes 20 minutes to make. Nobody needs to know that we're hardly cooking for this one, but an obvious guaranteed to wow all of your guests at the dinner table. Did you know it was this easy to make your own croutons?! I'm begging you, do not buy those store bought pieces of concrete anymore (your dentist will thank you later).
Serving: 4
Time: 20 min
Ingredients
2 large sliced heirloom tomatoes
1/2 thinly sliced red onion
1 chopped cucumber
5 figs (quartered)
Large handful basil
6 eggs
1 cup cottage cheese (250g)
1/2 tbsp olive oil
2 slices sourdough bread (cut in 1 inch pieces)
1/2 tbsp better than bouillon
1 tsp Italian seasoning
1/2 tsp black pepper
Dressing
1 tbsp EVOO (olive oil)
1 tbsp aged balsamic vinegar (use good quality)
Salt and pepper to taste
Instructions
In a bowl, mix the sourdough bread, better than bouillon, Italian seasoning and black pepper. Then over low heat, add 1/2 tbsp olive oil to a skillet then add the bread and toast until golden on each side. Congrats, you just made a crouton! Set aside.
In a sauce pan, add cold water 6 eggs. Bring it to a boil, then set timer for 5 minutes (4 minutes for a soft boiled egg). Immediately removed the eggs from the water, then shock the eggs by adding them into a bowl of ice water (this helps peel the eggs smoothly). Peel the eggs as carefully as possible, and set aside.
Start assembling, this is a layered salad so preferably use a wide, not too deep salad bowl: Start with a layer of the sliced heirloom tomatoes, then add the sliced onions and cucumber. Add a sprinkle of salt and pepper, and half the amount of EVOO and balsamic vinegar.
Then carefully place the quartered figs and dollops of cottage cheese. Top with torn basil.
Cut the eggs in 4 equal quarts and place them around the dollops of cottage cheese, then sprinkle the home made sourdough croutons.
Top the salad with a good amount of salt and freshly cracked black pepper then top with the remaining EVOO and balsamic vinegar. Eet smakelijk!
Macros per serving:
Calories: 265 kcal
Protein: 14g
Carbohydrates: 16g
Fat: 15g