Fresh Caprese Tortillas With Shallot Dressing
These is your new, healthy go-to for a quick and easy healthy lunch that packs a flavour punch, in a big way! Introducing my fresh Caprese Tortillas with Shallot Dressing. When someone asks me what they are, I describe them as the love child of a Caprese Salad and a Tortilla.
The Caprese salad is a long-time favourite in our home. Why? Well, it's very easy to make, it's delicious, it's simple and it's fresh. When we're craving something light, this is the salad we always gravitate towards. It has all the things we look for in summer to enjoy on it's own, or with a hand torn French style baguette with lashings of salted butter, or as a side salad to a piece of crispy salty skinned salmon.
What is a Caprese Salad I hear you ask? It's a traditional Italian salad made with three simple ingredients - fresh tomato, fresh mozzarella and fresh basil, drizzled with a really good extra virgin olive oil, and seasoned with sea salt and cracked pepper. If you've been to Italy, you would have had this salad. I personally love a Caprese salad with super cold tomatoes; room temperature is fine, but to me, fresh cold tomatoes is best. And more than often, I like to add crispy fried capers and fresh anchovies for even more flavour.
Last week I was making a Caprese salad when I remembered we had tortillas leftover from dinner the night before. And then I got thinking. What if I could put my Caprese salad on the tortilla... I loved the idea but I knew it needed some extra flair. I toasted the tortillas on the flame from our gas stovetop, I quickly whipped up some goats cheese and spread it on top of the toasted tortilla, I laid down the tomatoes, mozzarella and basil, drizzled olive oil and seasoned it with sea salt and cracked pepper. But something was missing, it needed a little acid so I made a quick shallot dressing (which you can also make with a red Spanish onion), and oh my goodness, this is the most delicious, flavourful lunch I have ever made. Read on for my Caprese Tortilla recipe.
Time
10 minutes
Serving size
2 people
Ingredients
4 small shallots, chopped finely into very small pieces
1/4 cup red wine vinegar
2 tortillas - I really love La Banderita Street Tacos, which you can get from IGA Australia
1/2 cup or 250g goat cheese - I always use Meredith Dairy Marinated Goat Cheese. If you are dairy free, cashew cheese or a dairy free cream cheese is a delicious alternative.
2 large red tomatoes, thinly sliced
2 large green tomatoes, thinly sliced. If you can't find these, get 4 red tomatoes.
4 small cherry tomatoes (yellow, red or green), sliced in half
6 baby mozzarella balls, torn apart with your fingers. If you are dairy free, feel free to swap this for a dairy free cream cheese.
Bunch of fresh basil, chopped finely
Extra virgin olive oil, for drizzling
Sea salt and cracked pepper, to season
Method
To make the shallot dressing, combine shallots and red wine vinegar in a small bowl and stir with a small spoon. Set aside in the fridge.
Using tongs, toast your tortilla's over the flame from a stovetop until the edges start to toast and char. Be careful not to burn the tortillas, so don't take your eye off them. If you don't have a stovetop, toast them in a small pan with a tiny splash of olive oil. Set aside to cool.
Place the goat cheese with a splash of olive oil in a food processor or blender, and blend until spoon. Spoon the whipped goat cheese all over one side of the tortilla. If you don't have a blender or a food processor, simply crumble the goat cheese on top of the tortillas.
Place the large tomatoes and cherry tomatoes on top of the goat cheese.
Place the torn baby mozzarella on top of the tomatoes.
Gently sprinkle the shallot dressing on top of the baby mozzarella.
Drizzle olive oil lightly over the whole tortilla, making sure to cover the tomatoes and mozzarella.
Season with sea salt and cracked pepper.
Garnish with basil leaves.
Enjoy!
If you make my Caprese Tortillas, or any other recipes on here, remember to tag me onInstagram @smorkitchen #smorkitchen. I love seeing what you cook!
