Caprese Salad
- Preparation Time: 5 mins
- Serves: 4
- Cooking Method: Searing
- Difficulty: easy
4 handfuls of cherry tomatoes, halved
125gm boccocini mozzarella, each ball halved
A handful basil leaves, small leaves can stay whole, roughly chop the larger
1 Tbsp extra virgin olive oil
Pinch of black pepper
A drizzle of balsamic vinegar
Mix halved tomatoes and mozzarella in a bowl.
Drizzle with the olive oil, balsamic vinegar and season with cracked pepper.
Scatter torn basil leaves over the tomatoes.
Serve as an entrée on crostini or as a salad at lunch or dinner alongside your favourite beef or lamb.
NB: For best flavour store tomatoes at room temperature and remove cheese from the fridge to serve at room temperature also.
Recipe by recipes.co.nz
Shop Ingredients
Founders Frantoio Extra Virgin Olive Oil 250ML
Cold Pressed Extra Virgin Olive Oil gently pressed from the Italian varietal frantoio olive. Product of New Zealand. 250ml.
French Oak from Bordeaux creates the robust savoury flavours in this exceptional balsamic vinegar. Gluten Free Product.
