Bursting with the fresh flavours of tomatoes, piquant basil and pungent garlic, this Italian salad by Chef Sushant Parab features a tangy balsamic vinaigrette dressing that ties the dish together.
Photograph: Kind courtesy Hotel Sahara Star
Tomato Caprese Salad
Serves: 2
Ingredients
- 2 medium-size ripe tomatoes
- 50 gm fresh bocconcini cheese or fresh buffalo mozzarella, burrata or Fiordilatte cherry, available in gourmet grocery stores or else, less suitably, fresh paneer
- Few basil leaves, for the garnish
For the balsamic vinaigrette
- 10 ml balsamic vinegar, available in gourmet grocery stores or online
- A pinch of salt
- A dash of pepper
- 15 ml extra virgin olive oil
For the basil pesto
- 20 gm basil leaves
- 3 gm garlic
- 15 ml extra virgin olive oil
- 10 gm pine nuts
- 10 gm parmesan cheese
Method
- Slice the tomatoes and bocconcini cheese. Keep aside.
- In a bowl combine all the ingredients for the balsamic vinaigrette and mix well. Keep aside.
- In a blender, blend together basil leaves, garlic, olive oil, pine nuts and parmesan cheese to get a coarse mixture. Do not add water.
- In a plate or salad bowl, arrange the sliced tomatoes and cheese (please see the pic above for reference).
Drizzle the balsamic vinaigrette and add a few spoons of basil pesto.
Garnish with basil leaves and serve.
Chef Sushant Parab is the Sous Chef at Hotel Sahara Star.
