Caprese salad

2
15 minutes

Ingredients

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

Dressing

  • 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

Method

1
To begin, make the dressing. Crush the garlic and anchovies together on a chopping board using the back of a heavy, broad knife
2
When it has reached a paste consistency, place in a small bowl with the remaining ingredients for the dressing. Mix well
3
Place all of the salad ingredients (except the mozzarella) in a large bowl, pour in half of the dressing and toss well
4
Divide the salad between plates and top with the torn mozzarella, the remaining dressing and some extra basil leaves. Serve immediately