Ultimate caprese salad

PT45M

First published in 2022
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Ingredients

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Imperial

Caprese

Oven dried tomatoes

Pesto dressing

1

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, thyme leaves 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

2

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

3

To make the pesto dressing, use a pestle and mortar to grind the garlic, pine nuts and Parmesan into a paste

4

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

5

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

6

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
First published in 2022
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