Caprese Salad is a summer dish I look forward to eating every year. As soon as the tomatoes are ripe in the garden and the basil plant is bushy and beautiful I make this salad every week. The simplicity of this salad makes it so delicious; sweet tomatoes, cool buffalo mozzarella, herby basil and tart balsamic glaze in each and every bite. I switch up the ingredients by using different colours and sizes of tomatoes. Bocconcini is wonderful with cherry tomatoes and if I can get hold of it, purple basil is beautiful against the white cheese.
balsamic vinegar or glaze
salt and pepper
- Simply slice the tomatoes (discarding the stalk at the top) and arrange in a serving dish or plate alongside slices of buffalo mozzarella or balls of bocconcini. Grind over salt and pepper, scatter over torn basil leaves then drizzle with olive oil and balsamic vinegar or glaze.
- Sometimes I finely chop the basil, grate over some parmesan then stir those into olive oil before pouring over the salad.