Olive Caprese Salad

• 1 cup plus 2 tablespoons red wine vinegar, divided
• 1/2 cup sugar
• 1 whole star anise
• 3/4 cup thinly sliced red onion (about 1/2 medium)
• 2 pounds medium heirloom tomatoes, cut into wedges
• 2 cups heirloom cherry tomatoes, halved
• 1 cup pitted green olives, halved
• 8 ounces fresh mozzarella cheese, sliced and halved
• 1 tablespoon each minced fresh basil, tarragon, mint and cilantro
• 1 serrano pepper, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1-1/2 teaspoons grated lime zest
• 1/4 teaspoon salt, optional

1. In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes.
2. In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture.
3. In a small bowl, whisk the oil, lime juice and zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.

red wine vinegar, sugar, star anise, red onion, heirloom tomatoes, heirloom cherry tomatoes, green olives, mozzarella cheese, fresh basil, serrano pepper, olive oil, lime juice, lime zest, salt

Taken from www.tasteofhome.com/recipes/olive-caprese-salad/ (may not work)