Insalata Caprese

Insalata Caprese

By Chef Shailendra Kekade

From Style Chef

Prep: 20 minutes

Cook: 5 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

A simple Italian salad made with tomatoes and fresh mozzarella salad

Ingredients

Bread 1 loaf
Tomatoes, blanched and diced 4 cups
Lettuce 2 to 3 leaves
White onions, thinly sliced 1 cup
Black peppercorns, crushed to taste
Sea salt to taste
Borges extra virgin olive oil 4 tbsps
Black olive slices 1 tsp
Fresh basil leaves 7 to 8
Bocconcini mozzarella cheese 3 cups
Pesto sauce 2 to 3 tbsps
Balsamic vinegar 2 tsps

Methods

Thickly slice the bread loaf and toast them on a non-stick pan.
Take tomatoes in a mixing bowl. Add torn lettuce leaves and onions.
Add black pepper, sea-salt, 3 tbsps extra virgin olive oil, black olives and basil leaves and toss.
Dab some extra virgin olive oil on the bread toasts.
Dice the Bocconcini Mozzarella cheese and put in a bowl. Add pesto and balsamic vinegar and toss.
Arrange the bread toasts on a serving platter, top them with the salad and Bocconcini mozzarella cheese and serve immediately.

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