This simple Italian salad is made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with foodies Flaky Sea Salt and of course, foodies Extra Virgin Olive Oil. Caprese Salad is quick to make, and even though it’s rather simple as a recipe, it’s surprisingly tasty.
- 2 punnets cherry tomatoes
- 6 cloves garlic, peeled and slightly crushed
- 350g dry large pasta spirals
- 250g tub fresh bocconcini
- 1 cup fresh basil
- foodies Extra Virgin Olive Oil
- 3 tablespoons balsamic glaze
- foodies Flaky Sea Salt and pepper
Start by preheating the oven to 190ºC / 375ºF degrees fan bake. Then take a baking dish and spread out the cherry tomatoes and garlic cloves. Season, drizzle with foodies Extra Virgin Olive Oil, then roast for 15-20 minutes or until the skins have blistered. Set aside.
Cook the pasta as per packet instructions, drain, and place into a bowl. Add the roasted tomatoes and garlic to the pasta, then use your hands to tear the bocconcini into the mix, followed by the torn basil.
Pour over a generous drizzle of foodies extra virgin olive oil then toss to combine. Season with foodies Flaky Sea Salt and pepper and serve warm with the balsamic drizzle.
- foodies for food lovers