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