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Insalata Caprese Recipe - Tomato & Buffalo Mozzarella Salad

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January 21, 2017 / Italian / By
ETG - Food For Thought

Perfect for a hot summer's day.

You don't really need a recipe for this but for 2 people you will need the following:

Ingredients

  • 1 x Buffalo Mozzarella (or fresh Fiore di Latte) 125g - you want the cheese to be room temperature when you eat this for a full flavoured result.
  • 2 x small oxheart tomatoes (or one large oxheart tomato) - sun ripened and warm.
  • Basil leaves - as many or as few as you like - check the aroma and make sure that they make you hungry when you smell them.
  • Good slog of Extra Virgin olive oil - try the estate grown Fourth Village new season.
  • Hefty amount of fresh cracked black pepper and salt, to taste.

Method

You can choose to slice the tomatoes and cheese in rounds and lay flat on the plate, then season, shred the basil and then drizzle with oil. See photo below:

Or go chunky - chunk the tomatoes, season with oil and salt and pepper, rip the cheese into shredded chunks - then toss through torn basil leaves.

Serve with some Berkelo Bread to mop up the juices and maybe a side of cheese.

(All ingredients available from your one-stop-disco-shop - Danks Street Produce Merchants.)

 

This recipe was kindly provided by Penny at Danks Street Cheese Affineurs.

Click here to read our interview with Danks Street Cheese Affineurs.


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