Caprese Salad
Equipment
- Chopping board
- Knife
- Large bowl
- Saucepan
- Pestle and mortar / small food processor
- Sieve
- Microplane
Ingredients
- 300 g cherry tomatoes at room temperature
- 2 tbsp extra virgin olive oil
- 1 mozzarella balls torn
- salt
- ground black pepper
For the basil oil:
- 50 g fresh basil plus extra to server
- 150 ml olive oil
To serve:
- 1/2 lemon zest
Instructions
- Cut the tomatoes into different shapes and place them in a large bowl and season generously with salt and pepper. Add the 2 tablespoons of extra virgin olive oil, mix, and set aside for 20 minutes.
- Whilst the tomatoes sit, bring a pot of water to the boil. Dip the basil into the boiling water until it just wilts - this shouldn’t take more than a few seconds, then immediately remove the basil and place into a bowl of iced water. Once completely cool, remove any excess water from the basil and place into a plate..
- Place the basil into a large pestle and mortar or mini food processor and blend together with the remaining extra virgin olive oil. Season with a little salt and set aside.
- Pour everything through a sieve with a bowl underneath to collect the basil oil.
- To assemble your salad, drain the tomatoes of any liquid that has gathered in the bowl and place onto a large, lipped serving platter.
- Scatter over the torn buffalo mozzarella, tucking it in between the tomatoes and season with a little salt and pepper.
- Drizzle over the basil oil and scatter over a few fresh basil leaves then grate over the zest of ½ a lemon. Serve immediately.
Notes
Ripe tomatoes, creamy Irish mozzarella, and fragrant basil come together in perfect harmony and makes for a perfect plate to pass around.
Nutrition
Calories: 419kcal
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