Double tomato caprese salad with mixed herbs
Total
15 min
Makes
8 servings
A light and simple meal to enjoy this summer!
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Ingredients
3
beefsteak or heirloom tomatoes, large, sliced
1/2
tsp flaky sea salt
1/2
tsp black pepper
2
balls fresh mozzarella, cut into slices
1
cup basil leaves
1/2
cup flat leaf parsley leaves
1/2
cup dill sprigs
1/3
cup sundried tomatoes, chopped
extra virgin olive oil
good quality balsamic vinegar, (see tip)
Instructions
- Arrange tomatoes and cheese on platter or shallow bowl, alternating as you go and leaving a space in the centre. Sprinkle salt and pepper overtop of tomatoes and cheese. Toss herbs together and pile in centre. Spoon sundried tomatoes overtop of tomatoes and cheese.
- Drizzle with olive oil and balsamic vinegar just before serving.
Tip: When shopping for sweet, thick balsamic vinegar, ready for drizzling, look for the ingredient "cooked grape must" on the ingredients label.
Serving Tip: Serve with grilled Foccacia bread on the side.