Caprese Salad

The issue that sets this Caprese dish with the exception of others? Toss with a straightforward garlic-herb salad dressing initial, then end with a drizzle of balsamy for additional flavour and also the signature look. Appearance nice, tastes even better!

Caprese Salad

Caprese dish is terrific served as a facet for sharing, as a lightweight meal with crusty bread or heaped onto toast with smashed avocado. Recent and delightful!

Everybody loves the thought of a Caprese dish, however only too typically it’s either rather bland as a result of it’s simply dressed with vegetable oil, or it's sort of a terrible mess as a result of it’s tossed with balsamy that stains the pearly baby cheese balls brown. 

So I build my Caprese dish with a salad dressing for the most dressing then drizzle it with a balsamy glaze for an additional burst burst of flavour simply before serving.

Caprese Salad

  • 220 g/7oz bocconcini / baby or cherry mozzarella , halved 
  • 500 g / 1 lb cherry or grape tomatoes , halved
  • 1/2 cup basil leaves , torn or roughly chopped
  • Balsamic glaze / reduction , for drizzling 

  • 1 small garlic clove , minced
  • 1/2 tsp Dijon mustard (or other non spicy mustard)
  • 2.5 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar 
  • 1/4 tsp each dried oregano , parsley, thyme (or rosemary)
  • 1/2 tsp salt
  • Black pepper

  1. Place Dressing ingredients in a jar and shake very well. Adjust to taste.
  2. Place tomatoes, bocconcini and most of the basil in a bowl. Drizzle over dressing, toss gently.
  3. Transfer to shallow serving bowl. Just before serving, drizzle with balsamic glaze and sprinkle with remaining basil.
  4. Serve immediately.

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