A Caprese salad with jam? I know it sounds odd, but it tastes really good. I came up with this variation of Caprese salad when we were in Cape Cod visiting our friends Jo and Oliver this past summer. They had an onion and garlic jam in their refrigerator that looked very enticing. I tried it with some crackers and cheese and it was yummy. I really wanted to have it again with something more substantial than just crackers, and that’s when I got the idea to change up the traditional Caprese salad. Instead of using the usual basil and balsamic vinegar, I used this savory jam. The jam gives a nice burst of flavor to this tomato and mozzarella salad. Here is the recipe.
Caprese Salad with Savory Jam, Olives & Grapes
- 4-6 large tomatoes or Heirloom tomatoes cut into thick wedges
- Fresh mozzarella cut into thick wedges
- Grapes cut into halves
- Stonewall Kitchen Onion and Garlic jam or any savory jam of your choice.
- Olive oil
- Balsamic vinegar
- Salt and pepper
- In a platter place the tomato wedges.
- Top the tomatoes with mozzarella wedges.
- Put small amounts of jam on top of mozzarella.
- Spread grapes and olives evenly over all the tomato and mozzarella.
- Drizzle with olive oil and balsamic vinegar if you have but not needed.
- Sprinkle salt and pepper. They are ready to serve.
Cook’s notes: If you can’t find Stonewall Kitchen garlic and onion jam, you can use any savory jam. When I made this salad again at home, I used an orange marmalade with garlic and chili. I have to be honest, it wasn’t as good as the Stonewall Kitchen onion and garlic jam. Basically, this dish will only taste as good as the savory jams you use. So make sure the jam is something you really like. Also, I went a little overboard on the jam the second time I made the salad, I put too much on each tomato/mozzarella wedge. To enjoy this caprese salad you don’t need much jam, just enough to add a burst of extra flavor.