The ultimate summer salad, 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 campari and cherry tomatoes tossed with some olive oil, sea salt and fresh basil, the classic flavours of this mediterranean Insalata Caprese is perfect for serving a large group of friends, as part of an al fresco lunch.
Caprese Salad with Tomatoes, Basil & Bocconcini
Serves 8
200 gram tub of mini Bocconcini, drained
2 pints mixed campari and cherry tomatoes: red and yellow
1 handful fresh basil, julienned and sprig for garnish
1 tbsp olive oil
Maldon sea salt and freshly ground pepper, to taste
Slice the campari and cherry tomatoes in half and place in a mixing bowl with the drained bocconcini. Season with olive oil, sea salt and some black pepper and toss to coat with the julienned basil. To serve, pour the mixture into a decorative bowl and garnish with a sprig of basil.
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