I know we are midway through our India journey but I am going to divert the group to Italy for a quick break.
On friday I, and a few other fantastic ladies, were given a challenge to create a salad with a difference. I knew I had a great red bean salsa to share already, and a tuna salad which could be converted into a tasty variation on coleslaw if you left out the tuna. However I wanted to give my friend something new and special to do.
The inspiration came from JamieWho with his devine looking “Caprese Salad” soup. I knew exactly which salad to make but decided that a regular caperese salad would be, well, regular and decided to make a slight variation on it. Something that brings out the sweetness of the tomatoes.
Warm caprese salad
What you need (amounts are according to the people you are feeding):
Rosa/ Italian plum tomatoes (regular tomatoes will work if you can find these)
What to do:
Mix the olive oil and balsamic vinegar 2 parts oil to 1 part vinegar
Slice the tomatoes into thick slices
Brush a baking tray with the mixture and place the tomatoes on top.
Brush the tomatoes with the mixture
Place under a hot grill for about 5 minutes, checking constantly
Remove the tray, flip the tomatoes and brush the other side. Replace it under the grill.
When done, place on a plate, break the mozzarella over the tomatoes and sprinkle the leaves.