Caprese salad is summer personified…the flavours and the white, greens and reds of the salad are not only the national flags colours, they are the Mediterranean on a plate. You get the crunchiness of the bread with caprese salad in a simple olive oil and balsamic dressing with lots of basil.
I love these tartines because they are not only delicious but I can imagine myself by the sea in Italy on a hot summer day with a glass of wine having a two hour lunch in a pair of espadrilles and a floaty caftan and dipping a toe in the pool. These are perfect for brunch, lunch or for a light supper.
For two or four as a starter but you can multiply it by how many to feed.
1 large mozzarella ball
A chargrilled pepper, I buy these in a bottle form Sainsbury’s, they are called chargrilled peppers antipasto, but you can roast one in the oven too (optional)
A few tomatoes, I used red green and yellow for colour
A small bunch of basil
Balsamic vinegar for drizzling, I love Belazu balsamic of Modena
Four slices of roasted sourdough
Salt and pepper
Cube the mozzarella and place into a salad bowl.
Next, cube the tomatoes and the pepper and add to the bowl too.
Tear the basil up and add with a drizzle of the olive oil and season to taste with salt and pepper and gently mix all the ingredients together.
Place the roasted bread slices on two plates and spoon the salad on top.
Add more basil leaves and a drizzle of the balsamic vinegar and serve straight away.
lastly…I sometimes serve this with burrata instead of mozzarella, because it is slightly more delicate in flavour and texture.