Caprese Salad

  • 750g mixed vine-ripened tomatoes
  • 6 tbsp good-quality extra virgin olive oil
  • 6 tbsp good-quality balsamic vinegar
  • Murray River flake salt and cracked black pepper to taste
  • 3 250g balls buffalo mozzarella
  • handful of basil leaves, torn

Caprese Salad

Remove the core from the tomatoes. Slice the larger tomatoes and quarter or halve the smaller ones. Arrange on the plate and drizzle with olive oil and balsamic vinegar, then season with salt and cracked pepper. Cut the mozzarella balls in half and divide among the plates. Scatter the basil leaves over the tomatoes and serve.   SIMON SAYS These ingredients are also fantastic served on bruschetta, on skewers or on a platter to share. It’s important to use vine-ripened tomatoes that are juicy and flavourful but not overly soft; remember, never store tomatoes in the fridge. The next most important ingredient is fresh, good-quality mozzarella, preferably made with buffalo milk, but good cow’s milk mozzarella is also fine. Serving with a slice of Parma ham adds that extra 5 percent magic.