Caprese salad

Caprese salad

Save this recipe

Be the first to make this!

About this recipe: Cheddar and Swiss-style cheeses – as well as the Italian grating cheeses – are potent flavourings, even in modest amounts, so are especially good for cooking. They offer quality protein and – along with the melting cheeses like mozzarella – are rich in calcium.

Janet Mitchell

Serves: 6 

  • 300g baby bocconcini (fresh mozzalrella), drained and cut in half
  • 2 punnets cherry tomatoes, cut in half
  • 1/2 cup black olives
  • 1/2 teaspoon dried crushed chilli
  • 2 tablespoons chopped flat-leaf parsley
  • 12 fresh Italian basil leaves
  • 2 teaspoons (10ml) extra virgin olive oil
  • Salt
  • Freshly ground pepper

Prep:15min  ›  Ready in:15min 

  1. Place the bocconcini in a shallow serving bowl. Top with the cherry tomatoes and olives.
  2. Sprinkle the chilli, parsley and basil over the top. Drizzle over olive oil to lightly moisten the ingredients and season to taste with salt and freshly ground pepper. Toss gently.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate