Ultimate caprese salad
- Side
- 2-4
- 45 minutes
Our ultimate caprese salad takes the Italian favourite to another level by using colourful heirloom tomatoes, a basil pesto dressing and replaces mozzarella for a luxurious creamy buratta. Using a mixture of both fresh and oven-dried cherry tomatoes adds another depth of flavour to the salad.
Ingredients
Metric
Imperial
Caprese
- 300g of heritage tomatoes
- 1 avocado
- 1 burrata
- 3 sprigs of basil, leaves picked and torn
- 1 tsp sherry vinegar
- 1 tsp balsamic vinegar
- 1 tsp flaky sea salt
Oven dried tomatoes
- 5 cherry tomatoes
- 1 sprig of rosemary, leaves finely chopped
- 1 dash of extra virgin olive oil
- flaky sea salt
- freshly ground black pepper
Pesto dressing
- 1 garlic clove
- 10g of pine nuts
- 5g of Parmesan, finely grated
- vegetable oil, enough to make a loose pesto
- lemon juice to taste
- 4 sprigs of basil, leaves picked
Method
To make the semi-dried tomatoes, preheat the oven to 160ºC/gas mark 3. Slice the cherry tomatoes horizontally and toss with the finely chopped garlic, rosemary and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven
- 5 cherry tomatoes
- 1 sprig of rosemary, leaves finely chopped
- 1 dash of extra virgin olive oil
- flaky sea salt
- freshly ground black pepper
Wash the tomatoes and slice horizontally into 5mm-1cm thick slices. Place in a bowl or tray and sprinkle with the salt and sherry vinegar to marinate as you prepare the dressing
- 300g of heritage tomatoes
- 1 tsp sherry vinegar
- 1 tsp flaky sea salt
To make the pesto dressing, use a pestle and mortar to grind the garlic, pine nuts and Parmesan into a paste
- 1 garlic clove
- 10g of pine nuts
- 5g of Parmesan, finely grated
Add in the basil leaves and grind again into a paste, then drizzle in a little oil bit by bit until you have a loose sauce. Taste and season with lemon juice, salt and pepper
- 4 sprigs of basil, leaves picked
- vegetable oil, enough to make a loose pesto
- lemon juice to taste
- flaky sea salt to season
Arrange the tomatoes onto a platter (or separate plates), then slice the avocado and arrange that over along with the oven-dried tomatoes and basil leaves
- 1 avocado
- 3 sprigs of basil, leaves picked and torn
Cut open the buratta and arrange in the middle of the plate(s). Then drizzle over the balsamic vinegar and pesto dressing
- 1 tsp balsamic vinegar
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