Blood Orange Caprese

Happy Salad Wednesday! This is the first salad post since Grilled Cheese month. This is a play on caprese salad and it is a fresh take which is perfect for summer.

Other Salad Wednesday Posts: Greek Panzanella, Greek Yogurt Waldorf Salad, Chickpea Kale Salad and Cranberry Bacon Almond Goat Cheese Salad. 

Ingredients:

-1 cup pomegranate juice

-2/3 cup sugar

-1-1/2 teaspoons lemon juice

-1 tablespoon brown sugar

-4 medium blood oranges, peeled and cut into 1/4-inch slices

-1 pound fresh mozzarella cheese, cut into 1/4-inch slices

-6 teaspoons olive oil

-1/4 cup pomegranate seeds

-1/4 teaspoon salt

To make the sauce: In a saucepan combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced. Remove from the heat. Stir in brown sugar. Put to the side and allow to cool to room temperature.

Slice the oranges into slices, clean off all parts of the peel and pith. 

Layer the sliced mozzarella, blood orange slices and pomegranate seeds.
Drizzle the slices with olive oil.
Sprinkle with salt.
Drizzle the sauce over the salad. 

  

This salad was fantastic. The blood oranges were incredibly juicy and the salt helped to cut through a the sweetness a little bit. The best bites had all ingredients together. A little blood orange, a little fresh mozzarella, olive oil and salt. The sauce added an additional layer of sweet/tart flavor. I think that the pomegranate seeds did not add much except for additional color.