Caprese Salad with Bocconcini Recipe – Should you look through my blog you might probably believe I favor elaborate, sophisticated dishes to more effortless ones. True. Sometimes, however, I keep thier food simple: whenever I cope with exceptionally fresh, high-quality produce, I allow it to go speak for itself and never overload the dish with unnecessary elements. Indeed, it will take just a little, if any, assistance of spices and condiments to be changed to an attractive meal.
Caprese Salad with Bocconcini Recipe
One of many degrees of a very simple dish which often can become a wonderful part of an meal is Caprese Salad. Not strange, this dish that consists only of some elements – tomato, mozzarella, basil and olive oil – happens to be so well liked everywhere over the world. When I’m for a supermarket, I check the shelves with dairy produce in case I spot a pack of fine mozzarella or bocconcini (which, unfortunately, is nearly impossible to find here) I snap it up and visit the grocery department to choose the freshest lot of basil and many ripe and juicy tomatoes. I’m salivating as I slice the soft balls of cheese and arrange them over the intense tomato rounds at my house kitchen. A few tangy basil leaves and some a home-made basil oil – and I’m ready to indulge into a brilliant, yet delicious dish.
Caprese salad with Bocconcini is just one of my favourite salads ever and it’s a type of food which can be timeless and an audience pleaser. Personally, I reckon it can be simplicity at its best and I adore the fact that it was not shy regarding flavour, colour and aroma (thanks towards the sweet scented basil!).
When punnets of tomato medley were for sale a short while ago, I do know instantly how I can put these colourful baby tomatoes into good use. I might go so far as to state that making caprese salad is the best ways of savouring high-quality tomatoes. The naturally sweet and juicy tomatoes in addition to pillowy soft mozzarella, basil, fruity organic extra-virgin olive oil and also a subtle tang on the balsamic vinegar. These were all the wonderful flavours which took me towards the salad heaven!
Besides its simplicity makes this an excellent fuss free appetizer or the light source meal at your home, also you can whip this up just as easy in the kitchen space your office. I bought this idea from my former colleague who made caprese salad using bite-sized bocconcini to save lots of the hassle of handling mozzarella at our kitchen office.
(Side note – That is optional but I’ve made a decision to tear the bocconcini to maximise the area to absorb the delicious flavours of organic extra-virgin olive oil, balsamic, salt and pepper.)
- 220g bocconcini or mozzarella
- 1 x 400g punnet of tomato medley
- A handful of basil
- Drizzles of extra virgin olive oil
- A couple of light splashes of balsamic vinegar (to taste)
- Salt & pepper to taste
- Assemble the bocconcini, tomatoes and basil on a serving plate.
- Drizzle with olive oil, balsamic as well as sprinkle with salt and pepper just about to eat.