Easy Caprese Salad
Fresh cherry tomatoes, marinated mini bocconcini cheese balls, freshly teared basil leaves, with a drizzle of Balsamic glaze - it's a collision of flavours your bound to enjoy!
Servings: 0
Ingredients
- 200 g Fresh Bocconcini halved ⠀
- 255 g Cherry/Grape Tomatoes halved⠀
- 2 Cloves Garlic crushed/minced ⠀
- Fresh Basil torn
- ½ tsp Lemon Juice
- ¼ cup Olive Oil see notes section⠀
- Balsamic Glaze you can make your own as well! to taste
- 1 tsp Salt or to taste ⠀
- Black Pepper to taste
Instructions
- Add garlic, 2-3 torn basil leaves, olive oil, lemon juice, salt and pepper to a bowl and stir to combine.
- Add the fresh bocconcini (you can also use fresh mozzarella), toss it all together.
- Cover, and allow to marinate for a few hours or overnight.
- An hour before serving, remove cheese from fridge (the olive oil will have solidified by now), keep at room temp until oil have returned to its normal consistency and colour (see notes sections).
- Add the tomatoes to a medium serving bowl. Remove the bocconcini/mozzarella from the marinade and add to the tomatoes. You may need to adjust the taste by adding more salt.
- Drizzle 1-2 tablespoons of olive oil on top, toss to combine. You can also choose to use the marinade oil.
- When ready to serve, drizzle with prepared balsamic glaze, additional basil leaves & enjoy! ⠀
Notes
a. Refrigeration can cause olive oil to become cloudy and solidify, but this will not affect the quality or flavor. Once the oil is brought back to room temperature, it will return to its normal consistency and color.
b. You want to ensure you have a good, high quality olive oil! You don't need to spend a ton of money, however you should make sure it is real, pure, extra-virgin olive oil. If it tastes bitter, or has a rancid taste - it has gone bad, trust your senses (smell, taste, look). Lastly, be sure to always screw the lid back on, and store in a cool, dark place like a cupboard.