Description

Salad doesn't just have to be served in a bowl. Take it to a higher level and make it more interesting by arranging it on a platter. This new take on a caprese salad is fresh and delicious.

Ingredients

• 2 T. olive oil
• 14.5 oz. can garbanzo beans, drained
• 2 t. ground cumin
• 1 t. sea salt
• 1 t. red chili flakes
• 2 T. capers, drained and rinsed
• 8 c. salad greens, arugula, European greens
• 3 c. basil leaves, packed
• 6 c. cherry tomatoes, sliced in halves
• 2 c. red onions, sliced thinly in half moon shape
• 3 c. pearl mozzarella balls, cut in halves
• 1 c. olives, black and green with pimentos, drained
• Vinagrette:
• freshly squeezed juice of 1 large lemon
• ½ c. olive oil
• 2 t. Italian seasoning
• 1 t. sea salt
• 1 t. freshly ground black pepper

Steps

1. In a large cast iron skillet over medium heat, add 2 T. oil, beans, cumin, salt, chili flakes and capers; cook for about 5 minutes tossing and turning the beans. Turn heat off; set aside.
2. On a large serving platter, arrange the greens and basil on opposite ends. Place the cherry tomatoes next to each of the greens. Place the garbanzo beans on the platter. Place the mozzarella in the middle of the platter, with space at the top and bottom for the red onions.
3. Place the olives on the cheese, beans and tomatoes.