Caprese

Caprese is one of my favourite salads - the Italians sure know how to eat well!  My latest best thing, however, is to add my South African Lebanese artistic wacky flair to this classic recipe, and everyone seems to heartily approve!

Paddy and I often have this as a meal on its own!  And although this would be a bad idea for someone like my friend Jason (who has an aversion to anything green - working on him, though...), this quick and easy recipe is an absolute delight!  Here's how...

 

I buy a whole lot of vine tomatoes (the ones on the stalks), drizzle them with grapeseed oil, sprinkle them with Maldon sea salt and roast them at 180°C until they are cooked.  You will see their skins will go all crinkly...  Then I set them aside to cool down.  I buy either balls of buffalo mozzarella (Did you know that there is a locally made one that is brilliant??  They have just won a few awards.  They are in Wellington, South Africa, and the farm is called Buffalo Ridge!!  Call them on 082 375 0977) or little balls of bocconcini.  Then I arrange the cooled tomatoes on a bed of wild rocket that I tossin a vinaigrette and top with the mozzarella and fresh basil, some good olive oil and freshly ground black pepper.  A nice hot ciabatta, and Bob's your uncle!  Yum! 

Another "quick and easy recipe" from "Sophia Lindop"

Comments

[nina]

Looks great friend!