Caprese salad

"This is the ultimate combination of flavours and would be my last meal."

Caprese salad Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 3 large heirloom tomatoes, sliced
• 220 g best quality mozzarella balls, sliced
• ½ cup small basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• salt and pepper, to taste

Serves 4-6 as a side dish

Instructions

1. Place the tomato and mozzarella slices in overlapping layers on a large serving plate, with a little basil on top of each layer. I prefer smaller basil leaves to keep them whole, but if you have large basil leaves you can tear them up.
2. Drizzle the olive oil and balsamic glaze over the top, season and serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.