RECIPE: Insalata Caprese

20 Feb 2020

By Matthew Lau

By Matthew Lau

Caprese salad is an incredibly simple-to-make dish that will impress your loved ones. Its origins date back to the 1950s on the little island of Capri, Italy. The versatile Insalata Caprese can be presented in a number of creative ways, including canape-style by skewering each ingredient through toothpicks. This recipe serve two as a main dish or four as an entrée.

Ingredients

  • 220g tub of bambini bocconcini, drained
  • and halved
  • 250g grape tomatoes, halved lengthways
  • 80g prosciutto (optional)
  • 1 bunch fresh basil leaves, washed
  • and spun-dry
  • Parmigiano-Reggiano, shaved to garnish
  • Extra virgin olive oil
  • Balsamic glaze
  • Fine sea salt, to taste
  • Black pepper, freshly cracked to taste

Method

  • Combine ingredients in a large bowl and gently mix with enough extra virgin olive oil to lightly coat each component. Plate the salad and garnish with a drizzle of balsamic glaze.

    Or
  • Neatly arrange the tomatoes, bocconcini, prosciutto and basil leaves on each serving plate. Follow with a sprinkle of sea salt and black pepper. Evenly drizzle the olive oil over the salad, and then finish with shaved parmesan and balsamic glaze.

From page 28 of Issue 23: 2019 Australian Catholic Youth Festival: ‘Rebuild of Church of The Record Magazine