Insalata Caprese

Ingredients

3 Long Red Chillies

3 Large Bocconcini (Fresh Mozzarella) about 120g each, sliced

3 Tbsp Natural Yoghurt

50ml EVOO

Sea Salt & Freshly Ground Black Pepper

4 Medium Vine Ripened Tomatoes, sliced

1/2 Red Onion, finely chopped

20 Basil Leaves, bruised in a mortar and pestle

with 1/2 clove of Garlic & 100ml Olive Oil

3 Tbsp Aged Balsamic Vinegar

Crusty Bread to serve

Extra Basil Leaves to Serve

Preheat the oven to 150 degrees.  Place chillies on a lightly greased baking tray and bake for about 15 minutes or until the skins are loose. Wrap in cling wrap and put to one side until cooled.  Remove skins and slice into strips.

Slice or tear the cheese into strips.  Place in a medium sized bowl with yoghurt, olive oil, salt and pepper and stir to combine.  Arrange tomatoes on a platter and top with the cheese mix.  Sprinkle the finely chopped onion and the chilli strips on top.  Drizzle with the smashed basil and oil mixture and then the balsamic vinegar.  Scatter extra basil leaves over the salad, if desired and serve with crusty bread.

 

 

 

 

 

I ate this salad in Southern Italy last year, and although the Australian Mozzarella is inferior to the Italian, this recipe is as close as it gets to the real deal!

 

Gorgeous colours for the Christmas Table.