Channel a taste of Noosa at your kitchen table with this Caprese salad, refreshing with fresh tomatoes, basil, and a red wine vinegar-based viniagrette
Recipe by Jim Berardo from The Great Australian Cookbook
Noosa Caprese Salad
Published on November 8, 2017
Ingredients
- 320 g mozzarella
- 400 g ripe tomatoes
- 20 basil leaves
- 200 ml vinaigrette
Vinaigrette
- 200 ml good extra virgin olive oil
- 1/2 clove garlic, minced
- 80 ml good red wine vinegar
Method
- Combine all vinaigrette ingredients in a mixing bowl and whisk until incorporated. Adjust balance and seasoning with sea salt and pepper
- Slice and arrange mozzarella and tomatoes on a plate. Dress with vinaigrette and garnish with basil leaves
- Serve with good-quality crusty bread
