One of the dishes we made for our Christmas Day spread and was soooo delicious!
Caprese Salad with Basil Oil
Prep time: 10 minutes
Serves: 8 - 8 People
- Prep time: 10 minutes
- Total time: 10 minutes
- Serves: 8 - 8 People
- 1 bunch Basil
- 4 Large heirloom tomatoes , can tweak based off what tomatoes you have access to
- 2 balls Fresh mozzarella in brine
- 250 mL Olive oil
- Cheese cloth, muslin or chux cloth
Pick small leaves off basil and set aside for garnish.
Pick the rest of the leaves off the bunch and blanch them in boiling water for approx. 30 secs.
Dry the blanched leaves with paper towel.
Blitz with 50mL of olive oil.
Once blitzed, add a further 200mL of olive oil and mix.
Leave to sit for a few hours for basil to infuse, then strain through cheese cloth, muslin or chux to catch basil oil. Then discard the actual basil in the cloth.
Slice tomatoes (approx 1/2cm) thick and lay them in a shallow bowl and drizzle in basil oil.
Let them marinade while you prep the rest of the salad.
Slice mozzarella a similar thickness to tomatoes.
Arrange them on a plate- layering up the tomatoes and cheese.
Top with a sprinkle of flaky sea salt, a crack of pepper, a little bit of the extra oil that the tomatoes were in and the small sweet basil leaves you reserved at the start.
There will likely be extra oil left over after you’ve made the salad.