Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
6
- 2 cloves garlic, crushed
- 1/3 cup basil, leaves
- 2tablespoons balsamic vinegar
- 1 lemon, juiced
- 450grams sourdough
- 60grams baby rocket
- 3/4 cup olive oil (save some to brush bread with)
- 400grams solanato tomatoes
- 1tablespoons basil pesto (to serve)
- 220grams bocconcini
- 3 anchovy fillets
Nutrition per serving
2300kJ / 550Cal
2300 Kilojoules or 550 Calories
26% of daily energy intake*
Protein
14.7grams
Fat
37.3grams
Carbs
38.7grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover our fresh and flavourful caprese salad with tomatoes, cheese, basil, and balsamic vinegar. Perfect for a summer picnic or afternoon appetizer.
Method
Step 1 of 5
Combine cup olive oil and crushed garlic cloves in a small bowl. Cut slices of sourdough and brush oil on both sides.
Step 2 of 5
Add bread to hot chargrill for 2-3 minutes each side until charred.
Step 3 of 5
Process basil leaves in a food processor until finely chopped. Add rind and juice from lemon, anchovy fillets, white condiment and olive oil. Process until smooth. Transfer to a bowl.
Step 4 of 5
Halve 2 x 200g pks solanato tomatoes and place in a bowl. Tear 220g bocconcini into pieces. Combine with tomatoes. Add 60g baby rocket, drizzle over dressing and serve with chargrilled bread and remaining dressing.
Step 5 of 5
Optional - Drizzle basil pesto over the salad before serving to take the flavour to the next level.
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