Caprese Salad
This salad is the antidote to a sweltering summer’s day. It’s worth buying good quality mozzarella and olive oil if you can. And if you’re making this for children, you might like to pile the toppings on top of the focaccia and grill them, like mini pizzas.
Method
Based on 4 servings, adjust as needed.
Step 1
Slice the tomatoes and toss with a big pinch of sea salt flakes, this will help to bring out the flavour of the tomatoes. Set aside whilst you prepare the remaining ingredients.
Step 2
Preheat the grill to maximum. Sit the sliced focaccia on a baking tray and cook for 2-3 minutes on each side, until golden. For children, you might like to pile some sliced tomato, mozzarella and a drizzle of olive oil on a slice of focaccia and grill for 3-4 minutes, until bubbling and golden.
Step 3
Pour away any water juices from the tomatoes and arrange the slices on a large serving dish or platter. Add the torn mozzarella, basil and drizzle with extra virgin olive oil. Serve at the table with the toasted focaccia.
- Ingredients
- Based on 4 servings
-
20g Basil, leaves torn 1x Sainsbury's Fresh Packed Basil 30g -
300g Buffalo Mozzarella, torn into bite-sized pieces 2x Sainsbury's Mozzarella Cheese 150g -
2 tbsp Olive Oil 1x Odysea Greek Extra Virgin Olive Oil 500ml -
600g Tomatoes, cut into ½ cm slices, use a mixture of varieties and colours if you can 2x Sainsbury's Majestic Vine Ripened Tomatoes, Taste the Difference 300g -
375g Focaccia, cut lengthways into 4 slices 1x Sainsbury's Rosemary & Sea Salt Focaccia, Taste the Difference 250g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g