Grilled Pan Chapata Caprese Salad
ariana winer
This recipe is a delicious Caprese salad complemented with grilled chapata. Give a special touch to this delightful dish and you will be amazed by the results.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 Avocados from México, ripe
  • 1 lime, the juice
  • 1/4 cups olive oil
  • 1/4 cups red onion, chopped
  • 1/4 cups Knorr® granulated chicken bouillon
  • 2 tablespoons white vinegar
  • 3 teaspoons fresh oregano, leaves
  • salt
  • ground pepper, freshly ground
  • 2 tablespoons fresh cilantro
  • 1/2 cups olive oil
  • 1/2 kilos panela cheese , in slices
  • 4 red beefsteak tomatoes, firm slices
  • 3 teaspoons fresh oregano, leaves
  • 4 ciabatta rolls, halved
  • 1/2 cups olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons thyme, leaves, chopped
  • 3 tablespoons parsley , chopped
  • 1 clove garlic, chopped
  • 2 tablespoons black pepper powder
  • 2 tablespoons paprika
Preparation
20 mins
0 mins
Medium
  • Vinaigrette: Blend all the ingredients in a blender and if necessary, add a little more chicken broth. Set aside.
  • Salad: Cut slices of panela cheese approximately 1 cm thick.
  • Add olive oil and grill, heating it up, sprinkle oregano and brown to taste on both sides.
  • Slice the tomatoes to the same thickness as the cheese, and serve on a plate, alternating a slice of cheese, a slice of tomato, and so on consecutively.
  • Drizzle with the vinaigrette and salt if desired.
  • Chabata: Cut the chapata in half and add olive oil, rosemary, thyme, parsley, garlic, pepper, paprika, and bake until golden brown. Serve your salad with the chapatas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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