Caprese Salad Recipe with Anchovy Dressing

15 minutes


Caprese salad

  • 225g of golden cherry tomatoes, halved
  • 200g of vine tomatoes, quartered
  • 150g of kumato tomatoes, dark green variety, sliced
  • 1 handful of tarragon leaves, torn
  • 1 handful of basil leaves, torn, plus extra to garnish
  • 100g of spelt, toasted, or rye croutons
  • 1 buffalo mozzarella, approximately 200g, torn


  • 1/2 garlic clove, diced
  • 2 anchovies, finely chopped
  • 3 tbsp of extra virgin olive oil
  • 2 tbsp of balsamic vinegar, aged if possible
  • lemon juice, a few drops
  • sea salt
  • freshly ground black pepper


To begin, make the dressing. Crush the garlic and anchovies together on a chopping board using the back of a heavy, broad knife
When it has reached a paste consistency, place in a small bowl with the remaining ingredients for the dressing. Mix well
Place all of the salad ingredients (except the mozzarella) in a large bowl, pour in half of the dressing and toss well
Divide the salad between plates and top with the torn mozzarella, the remaining dressing and some extra basil leaves. Serve immediately