This classic Italian Salad needs no introduction. A simple and easy to follow recipe that can be done under 10 minutes (if you make your own Croutons).
The secret to making the best Caprese Salad is by using the best of ingredients you can afford.
Buffalo Mozzarella is my favourite Italian cheese to use for this recipe including sun ripened Tomatoes and the best Olive oil you can afford.
The best and competitively priced Olive oil I’ve used so far is this Sicilian Extra Virgin Olive oil from Marks and Spencer’s (which retails for about £5).
I decided to turn my 3 day old Sour Dough Bread into Croutons by cutting it into little chunks, drizzle about 10ml of Olive oil and 2 sprigs of fresh Rosemary.
I mixed everything together and baked it at 150*c for 10 minutes and left it to cool down.
Assembling the ingredients was the fun part.
INGREDIENTS
100g of Buffalo Mozzarella (sold at most supermarkets and specialist grocers). I bought mine from Marks and Spencer’s.
20g of fresh Basil leaves
10ml of Extra Virgin Olive oil
5 sliced sun ripened large Tomatoes
Chilli flakes (optional) or freshly milled Black Peppercorns
Salt to taste
CROUTONS
Best to use Sour Dough bread for that slightly sour taste and crunch (use any old bread you have) 60g and cut them into sizeable chunks
10ml of Olive oil
2 sprigs of Rosemary
ASSEMBLING
Add your Buffalo Mozzarella balls to a bowl.
Insert each Tomato slices and Basil leaves next to each Mozzarella ball (it’s all about the presentation 😜)
Strategically place each crouton next to the Tomato slices and sprinkle with either your Chilli flakes or freshly milled Black Peppercorns.
Sprinkle with salt to taste and drizzle about 10ml of Extra Virgin Olive oil and serve. Now take a good picture of your work (and share on Instagram with the hashtag #Ndudumademedothis)
Alternatively, scrap the pretentiousness, mix everything together and enjoy 😂😘
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