Caprese Salad with Grilled Turkey - Alyson White
- 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
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.
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.