Recipes: Caprese salad
Originally published at breadcrumbss. Please leave any comments there.
I love salads and the Caprese ranks up there among my favourites. It’s so easy to make too. Here’s my version, which I made for one of our dinners last week. Use the best olive oil you can find (extra virgin and cold-pressed). And make sure your tomatoes and cheese are fresh from the fridge - nice and cold. Lastly, I used basil leaves from my plant at home and I think that made it extra special
Caprese salad
Serves 2
INGREDIENTS
12 baby tomatoes
8 baby mozzarella balls
Extra virgin olive oil
Bunch of basil
Cracked black pepper, sea salt (I use Maldon flakes)
METHOD
1. Wash baby tomatoes and cut into halves. Cut mozzarella balls into halves too.
2. Place on plate. Scatter basil leaves, washed and dried, on top; you can tear them up if you like.
3. Drizzle olive oil over the dish, and season with cracked black pepper and sea salt.