Caprese Salad with Grilled Turkey - Alyson White

Caprese Salad with Grilled Turkey - Alyson White
Recipe Date:
April 12, 2019
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
I was totally inspired by the shining sun with this recipe. Don’t get me wrong, the rains were a very welcome sight after years of drought, and my garden has never looked better. But to be clear...my smile is going to have to be surgically removed now that Spring is finally here. This salad is a five ingredient gem packed full of flavor and freshness, perfect for a quiet night in the patio or a full-on backyard party. The sweet pomegranate glaze perfectly balances the creamy fresh mozzarella and the spicy notes in the turkey - and it looks beautiful. I’ve paired this with the 2016 Westside Farms Chardonnay because the wine absolutely sings! The sweetness of the glaze with the heat from the red pepper flakes bring out the tropical fruit nose and palate blast of acid in this wine. Such harmony! - Alyson White
Ingredients
  • 2 Heirloom Tomatoes
  • 8 ozs Fresh Mozzarella
  • 1 Bunch Basil
  • 1 Bottle Pomegranate Juice
  • 16 ozs Boneless Skinless Turkey Breast
  • 1 tbsp Granulated Garlice
  • 1 tbsp Onion Powder
  • 1 tsp Crushed Red Pepper (more if you like it hot!)
  • 1 tsp Poultry Seasoning
  • 1/4 tsp Himalayan Pink Sea Salt
  • Olive Oil
Directions

Grilled Turkey:

Coat breasts with an even layer of olive oil and cover with the seasoning mixture.

Grill turkey over medium-high barbeque until interior temp reaches at least 165’

Let grilled meat rest at least 15 minutes before slicing. Slice in 1 inch pieces.

 

Caprese Salad:

Reduce pomegranate juice over medium-low heat on the stovetop. Stir occasionally to avoid sticking. It will become a syrupy consistency and is done when it coats the back of a spoon.

Slice tomatoes and mozzarella in ½ inch rounds. Gently pull basil leaves off of their stalk.

Alternate tomato slice, mozzarella and basil and lay on serving platter. Repeat until all slices have been used.

Drizzle the pomegranate syrup over the salad, sprinkle with Himalayan sea salt to taste and serve alongside the grilled turkey.


RECENT REVIEWS

Please check out our rave reviews on yelp & tripadvisor
   

STAY CONNECTED
CONTACT US
JOIN OUR MAILING LIST
RETAIL FINDER

 
 
SHARE YOUR EXPERIENCE    
 

Log in Login SHIPPING INFO WINE ACCOLADES RECENT PRESS MEET THE TEAM PRESS & TRADE PRIVACY POLICY & TERMS SITE MAP
© 2019 GARY FARRELL VINEYARDS & WINERY | 1 0701 WESTSIDE ROAD, HEALDSBURG, CALIFORNIA | 707.473.2909
TASTINGS AVAILABLE BY APOINTMENT DAILY | 10:00 AM-4:30 PM |WINE TASTING EXPERIENCES

 
OUR WINES & OUR WEBSITE ARE INTENDED FOR ADULTS OF LEGAL DRINKING AGE. BY ENTERING OUR SITE YOU VERIFY THAT YOU ARE OF LEGAL DRINKING AGE.
 

SITE BY: ELOQUENT U & MEADOW