Recipe for the Ultimate Caprese Salad – with basil, mozzarella and pine nuts
3 very big ripe tomatoes, thickly sliced
about 400 g smaller tomatoes on the vine
a handful baby tomatoes, halved
3 x 125 g Galbani soft white mozzarella, sliced into rounds
a handful fresh basil leaves
2 tablespoons pine nuts, toasted in a dry pan
3-4 tablespoons basil pesto
extra virgin olive oil, for serving
balsamic vinegar, for serving (optional)
salt flakes and freshly ground black pepper
Arrange the tomatoes on a large platter, interleaved with slices of mozzarella. Scatter with basil leaves and pine nuts, then drizzle with pesto (add a little olive oil to the pesto if it is very thick).
Serve with olive oil and balsamic on the side, seasoned with salt & pepper. Serve immediately.
Note: The tomatoes will wilt on standing, so this salad is best served straight after assembling.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.