The most wonderful caprese salad. Soft buffalo mozzarella, plum tomatoes and fresh basil. With a few extra touches :-) The red, white and green of the Italian flag in food form.
Servings: 2 as a main 4 as a appetiser
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- 12 mini roma tomatoes (or mini plum tomatoes)
- 4 slices of wholemeal bread
- 8 black olives
- 4 sun-dried tomatoes
- 1 ball of buffalo mozzarella
- 2 tbsp basil oil or extra virgin olive oil if you have no basil oil
- Cracked black pepper
- Small bunch of fresh basil (finely shredded)
Cut the tomatoes into quarters.
Lightly toast the bread, and using a cookie cutter create a crisp circular crostini. Alternatively you can leave the toast as a square. Just be sure to remove the crusts.
Gently squash your olives into pieces.
Slice the sun dried tomatoes into small strips.
Rip the mozzarella into bite sized chunks.
Plate up your salad, with the crostini on the bottom, then tomatoes, mozzarella chuck, sprinkle over the olives and sun dried tomatoes.
Drizzle over the oil and garnish with a good grinding of black pepper and your shredded basil leaves.