Good morning! The update of today presents two tasty and healthy salads, why don't you try to cook them?
Caprese salad
by Donna Hay
Ingredients:
- 2 large heirloom or vine-ripened tomatoes.
- 2 x 100g buffalo mozzarella.
- 1/2 cup (80g) black olives.
- 2 springs basil.
- 1/2 tablespoons olive oil.
- 2 teaspoons balsamic vinegar, sea salt, cracked black pepper and crusty bread, to serve.
Method:
1- Place a saucepan of water over high heat and bring to the boild.
2- Place the tomatoes in the water for 30 seconds, remove and place in a bowl of ice water until cool.
3- Peel away tomato skins.
4- Arrange tomatoes, mozzarella, olives and basil on serving plates. Drizzle with olive oil, balsamic, salt and pepper. Serve with crusty bread.
Roasted tomato and mozzarella salad
by Donna Hay
Ingredients:
- 2 heirloom tomatoes, halved.
- 4-8 large basil leaves.
- 2 x125g buffalo mozzarella, halved.
- 4 slices char-grilled sourdough bread.
- 2 tablespoons olive tapenade.
- 4 slices prosciutto.
- 40g rocket (arugula) leaves.
- Olive oil, for drizzling.
Method:
1- Preheat grill on high heat.
2- Line a baking tray with non-stick baking paper.
3- Scoop out the seeds and some of the soft flesh from the tomatoes and discard.
4- Place the tomatoes on the baking tray cut-side up.
5- Line the tomatoes with basil leaves and top with mozzarella.
6- Grill for 3-4 minutes or until the mozzarella is golden.
7- To serve, spread char-grilled bread with tapenade and top with prosciutto and rocket. Place the tomatoes on the plates and drizzle with olive oil to serve.
Stay tuned for more updates!
