Sunflower Caprese Salad
"A favorite salad in my Sicilian family, Kuleana Sunflower oil is much lighter than the traditional olive oil and is a perfect compliment to balsamic vinegar," notes Beth Mathias, Marketing Associate from our Maui office. This dish was one of the winners in Pacific Biodiesel's 2025 Employee Recipe Contest.
Ingredients: (Serves 8)
- 4 Large Kula Tomatoes, sliced
- 1 package buffalo mozzarella, pre-sliced
- ½ C Kuleana® Hawaii Grown Sunflower Oil
- ½ C Balsamic Vinegar
- 1 bunch basil leaves
- ¼ C Capers
- Salt and Pepper
- Basil paste (see recipe below)
Assemble the salad:
- Alternate slices of tomatoes and mozzarella on plate
- Sprinkle with salt and pepper
- Spread basil paste across the tomatoes and mozzarella
- Scatter capers on top of the salad
- Liberally drizzle with sunflower oil and balsamic vinegar
- Decorate with fresh basil (chiffonade or whole leaves)
Basil Paste
- 1 cup basil leaves
- 2-3 cloves garlic
- Salt and pepper to taste
- Sunflower oil
- Add ingredients to blender and drizzle in enough sunflower oil to make a thin paste
