Rania’s Caprese Salad

Cooking With Rania - "Summer Cooking"
KDKA Pittsburgh Today Live 7/25/2012

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Rania’s Caprese Salad

4 tablespoons fresh lemon juice
2 large cloves garlic, minced
Sea salt and freshly ground black pepper to taste
Generous pinch of hot red pepper flakes
1/2 Vidalia onion, cut into 1/4 -inch dice
4 tablespoons currants
6 tablespoons chopped fresh basil
1/4 cup toasted pine nuts (or more to taste)

Tomatoes and Mozzarella:
6 medium ripe tomatoes, sliced about 1/2 inch thick
1 pound fresh mozzarella, sliced 1/4 inch thick
Greek extra virgin olive oil

In a small bowl, combine the lemon juice, garlic, the two peppers, onion, currants, and salt to taste. Let stand 20 to 30 minutes.

Just before assembling the dish, stir the basil and all of the pine nuts into the onion mixture.

Alternate the slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion mixture. Sprinkle the entire dish with the reserved pine nuts, the olive oil, and any leftover pine nut and onion mixture. Serve at room temperature.

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