I love a caprese salad but I’ve eaten some pretty shocking ones in my time. Such a simple dish but surpringly easy to get wrong but you won’t, if you follow these three simple rules.
1. Don’t be stingy with the mozzarella. At least half of the caprese salad’s I’ve ever eaten, have consisted of a plate of sliced tomato and hang on… Where’s the mozzarella? Oh there it is, a few pissy slithers in between giant beef tomato slices. Not cool.
2. Seasoning, seasoning SEASONING! Nothing worse than being given a dry caprese in a restaurant that you have to season yourself with table salt. Horror.
3. Don’t try and serve it in a scooped out avocado skin. USE A PLATE YOU SAVAGE! That is what plates are for and besides, an avocado skin is too small and you can’t eat it so why is it there?! Exactly, get rid of it and double the portion. Oh and on another note, when did the avocado get involved anyway?
So forget avocado’s, why have I added bread to my recipe? Well, I went to my local Nisa this morning to buy some regular sliced brown bread but they didnt’ have any! I mean none at all, what kind of shop doesn’t have sliced brown bread?! I couldn’t buy white Kingsmill, could I? I mean I could, but I’d devour the whole loaf in one sitting, white bread is like crack, fact. So I was forced to buy a fresh crusty brown loaf that wasn’t pre-sliced #middleclassproblems. So halfway through slicing giant door stoppers I got cross and just started ripping bits off and angrily stuffing them into my mouth. I’ll just make my salad into a panzanella I thought, that will get rid of the bits I can’t fit in the toaster. So that’s what I did. Enjoy!
Serves 2 / Takes 10 minutes
400-450g tomatoes (regular or mixed varieties. They all pretty much taste the same so don’t worry if you can only get regular ones. I usually make this recipe with regular tomatoes and it’s just as delicious.)
Quarter of a small loaf of crusty bread, roughly 100g. (I use fresh but you can use stale bread if you have it.)
2 balls of buffalo mozzarella (300g drained weight)
Handful of fresh basil leaves roughly chopped
Extra virgin olive oil
Salt and pepper
1. Roughly chop your tomatoes. I like my salad quite chunky so I tend to half cherry tomatoes and cut larger ones into quarters or eighths depending on how big they are. Once chopped, season well with salt and pepper and pop into a large bowl.
2. Pull the basil leaves off the stalks until you have a good handful of leaves. Roughly chop and add to the tomatoes. It’s important to chop the basil to release the flavour.
3. Pull the bread apart with your hands until you have lots of big chunks. Add them to the tomatoes and give it a good mix. You want the bread to absorb all of the tomato’s salty juices. (Well that sounded rude. Sorry.)
4. Drain the mozzarella and tear into big chunks and add it to the panenzella. Season with more salt and pepper, drizzle generously with extra virgin olive oil and give it a final mix.
5. Pour onto two big plates and serve with a good slug of extra virgin olive oil on top. Easy.
If you’ve had a go at making my panzanella or any of my recipes I’d love to hear about it @corrieheale email@example.com