Caprese Salad (Salad of Tomato, Fior di Late and Basil)

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Caprese Salad screams “Italy!” It is not only that the colours are those of the Italian flag, it’s the combination of tomato and basil— one of the best marriages in the history of food— that is central to Italian cooking.

This salad works with all types of tomatoes, but I like to use a range of tomatoes. Tomatoes have varied sweetness and acid ratios, so a variety of tomatoes offers a greater range of colours, textures and flavours. We often have mixed punnets available featuring a variety of small tomatoes. These are ideal for this dish.

This salad benefits from being made an hour or so before serving, allowing the flavours to infuse.

Note: as the tomatoes contain acid there is no need to add vinegar to your dressing.

Ingredients

500g mixed tomatoes, sliced

1 tub fior di latte roughly torn (or bocconcini)

1 handful of fresh basil leaves, thinly shredded

1/4 cup of extra virgin olive oil

Method

  • Arrange tomatoes on a serving platter
  • Scatter fior di latte and basil leaves.
  • Drizzle olive oil over the top and season.
  • Done!