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A magical combination of freshness, texture and flavour. When tomatoes and basil are in season, this salad is a must!



Yields6 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

 1 large handful of mixed greens
 6 heirloom tomatoes, assorted colours
 125 g buffalo mozzarella
 ¼ cup basil leaves, torn
 2 Tbsp quality olive oil
 2 Tbsp prepared basil pesto (we used Le Grand)
 1 Tbsp thick balsamic vinegar
 Maldon flaked sea salt, to taste
 freshly ground pepper

1

Scatter the salad greens over a large platter.

2

Slice the tomatoes thinly and arrange them over the greens in a decorative pattern.

3

Slice the buffalo mozzarella into rounds, then tear the slices into large pieces. Arrange them over the tomatoes.

4

Scatter the torn basil leaves over top.

5

Drizzle the salad with olive oil, followed by the basil pesto and then balsamic vinegar.

6

Sprinkle the salad with Maldon flaked sea salt and fresh cracked pepper. Serve immediately.


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Ingredients

 1 large handful of mixed greens
 6 heirloom tomatoes, assorted colours
 125 g buffalo mozzarella
 ¼ cup basil leaves, torn
 2 Tbsp quality olive oil
 2 Tbsp prepared basil pesto (we used Le Grand)
 1 Tbsp thick balsamic vinegar
 Maldon flaked sea salt, to taste
 freshly ground pepper

Directions

1

Scatter the salad greens over a large platter.

2

Slice the tomatoes thinly and arrange them over the greens in a decorative pattern.

3

Slice the buffalo mozzarella into rounds, then tear the slices into large pieces. Arrange them over the tomatoes.

4

Scatter the torn basil leaves over top.

5

Drizzle the salad with olive oil, followed by the basil pesto and then balsamic vinegar.

6

Sprinkle the salad with Maldon flaked sea salt and fresh cracked pepper. Serve immediately.

Caprese Salad with Basil Pesto and Buffalo Mozzarella