Ian Curley: recipe of the week

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Ian Curley's Caprese salad

Ian Curley's Caprese salad

Caprese Salad                                         

Serves  4 (or 1 very hungry person!)

4  Large, ripe heirloom tomatoes

1 Large ball Buffalo mozzarella

1 bunch basil, picked, washed and dried

1 shallot, peeled and thinly sliced

Good quality extra virgin olive oil

Balsamic vinegar

Sea salt (Olsson's)

Cracked black pepper

Method:

Slice your tomatoes as thinly as you like, the thinner you slice them the more you will have to decorate the plate.

Slice the mozzarella the same as the tomatoes.

On a large plate, layer the tomatoes, mozzarella and basil in a spiral pattern or just arrange them however you like. You can even just tear the basil and let it fall over the salad.

Scatter the sliced shallots over the tomatoes, sprinkle with salt flakes and cracked pepper.

Drizzle the salad with the olive oil and balsamic, enough to act as a sauce.

You can choose to serve your salad with some grilled sourdough bread or some rosemary grissini sticks (available from any good deli)

 

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