Insalata Caprese is one of the simplest and tastiest summer salads, but especially so when there's no chopping to be done. A classic Caprese Salad involves slicing hot house tomatoes and layering them between slices of perfectly ripe Buffalo Mozzarella, and garnishing with fresh basil leaves. By using small bite size bocconcini and mini red and yellow cherry tomatoes tossed with some olive oil, sea salt and fresh basil, the classic flavours of the mediterranean can be prepared for serving a large group of friends as quick as you can say 'Molto Buono!".
Insalata Caprese with Cherry Tomatoes, Bocconcini & Basil
Serves 8-10
200 gram tub of mini Bocconcini, drained
2 pints mixed cherry tomatoes: red, orange and purple
1 handful fresh basil, julienned and left whole, for garnish
1 tbsp olive oil
Maldon sea salt and freshly ground pepper, to taste
Slice the cherry tomatoes in half if desired, or leave whole, and place in a mixing bowl with the drained bocconcini. Season with olive oil, sea salt and some black pepper and toss to coat. To serve, pour the tomato and bocconcini into a decorative bowl and garnish with the julienned basil.
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