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Caprese Salad

This salad is so simple, but you really can’t beat it. The creamy mozzarella and the sweetness of the tomatoes is offset beautifully by the tart balsamic vinegar. We got some beautiful juicy tomatoes in our veg bag this week, so this salad had to be on the menu for our May bank holiday BBQ.

Serves 6 as a side

Approx 240 calories per serving


4 Large Tomatoes

3 Soft Mozzarella Balls

Approx 20 large basil leaves

2 teaspoons of good quality olive oil

2 Tablespoons of Balsamic Vinegar

Salt and Pepper

1. Using a sharp or serrated knife, slice the tomatoes into approx. 5 mm slices. Make sure you slice across the tomatoes, holding the stem end to the left or right. This will give you the pretty ‘pinwheel’ look on the slices. Discard (or eat) the end pieces, we only want the nice flat slices. The aim here is to have about 20 slices.

2. Slice the mozzarella balls into 5 mm slices. Aim to get the same number of slices as you have of tomatoes.

3. On a large round plate (amount 30cm), start on the outter edge of the plate and place 1 slice of tomatoes, 1 slice of mozzarella and 1 basil leave. Repeat this pattern, moving around the edge of the plate and then working your way into the middle of the plate until the whole plate is covered.

4. In a small bowl, whisk the oil and vinegar with a fork. Pore the dressing over the salad just before serving and top with some freshly cracked black pepper and salt.

5. Enjoy

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