Olive Caprese Salad

When heirloom tomatoes arrive, dress them with red onions, green olives and a surprising twist- star anise.

Prep; 15 min.   Cook: 5 min + marinating   Makes: 10 servings

• 1 c. + 2 Tbs. red wine vinegar, divided
• 1/2 c. sugar
• 1 whole star anise
• 3/4 c. thinly sliced red onion (about 1/2 med.)
• 2 lbs. med. heirloom tomatoes, cut into wedges
• 2 c. heirloom cherry tomatoes, halved
• 1 c. pitted green olives, halved
• 8 oz. fresh mozzarella cheese, sliced and halved
• 1 Tbs. each minced fresh basil, tarragon. mint and cilantro
• 1 Serrano pepper, thinly sliced
• 1/4 c. olive oil
• 2 Tbs. lime juice
• 1 1/2 tsp. grated lime peel
• 1/4 tsp. salt, optional

1. In a small saucepan, combine 1 c. 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 min.
2. In a large bowl, combine the tomatoes, olives, cheese, herbs and Serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 Tbs. marinade. (Discard remaining marinade or save for another use.) Add onion to tomato mixture.
3. In a small bowl, whisk the oil, lime juice and peel and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.

NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn the skin. Avoid touching your face.