The frosts have come earlier than usual this year and I was fortunate enough to have plucked the last of our basil and baby tomatoes from potted plants in the courtyard before they felt the cruel bite of winter.
Recently, I was invited to enjoy an Epicurean Tasting at the Capital Wines cellar door and had been fantasising ever since about the fresh 'Caprese'-style salad served on the day. Owner, Jennie Mooney, kindly organised a tomato-free version of the dish for me and gee it was good! The heirloom tomatoes and basil were grown on the spot in Grazing's kitchen garden and the bocconcini was 'a good one imported from Italy', Jennie advised. The dish was paired with a glass of Capital Wines 'The Swinger' sauvignon blanc 2014. Wow!
Caprese is an Italian style of salad that usually comprises slices of fresh tomato and mozzarella, dressed simply with basil leaves and olive oil. Frankly, I prefer the version served at the Epicurean Centre, which featured tomatoes and bocconcini served on a base of garden-fresh pesto. So, with the 'Ambrosia' extra virgin olive oil from Kangaroo Valley Olives, and my own home-grown basil, garlic and baby tomatoes, I made a batch of pesto and created a garden Caprese salad a la Lizzy for brunch. What can I tell you. It's divine! CAPRESE SALAD WITH BABY TOMATOES AND BOCCONCINI For the pesto: 40-50 fresh basil leaves 2-3 cloves garlic 30-40g pine nuts, lightly toasted 40-50g pecorino, grated 80-100 mls extra virgin olive oil a sprinkle of coarse sea salt Make the pesto in a mortar and pestle. Pound the basil leaves, then add the garlic, then the salt, then the pine nut kernels, followed by the cheese and the oil. See my step-by step-instructions here. For the salad: 3-4 baby/cherry tomatoes (per person) 2 bocconcini balls, cut into halves or quarters (per person) freshly made pesto basil sprigs, to garnish sea salt and cracked pepper, to taste Spoon some pesto onto a small serving plate and arrange the sliced tomatoes and bocconcini over the top. Garnish with the sprigs of basil and season to taste with salt and pepper.
Tell me dear readers, do you grow your own basil and tomatoes in your part of the world? Do you make your own pesto? Do you do it by hand, as I do, or do you use a food processor?
Note: please watch this space for my upcoming article about the Epicurean Tasting at Capital Wines cellar door. 
24 Comments
31/5/2015 12:41:34 pm
If I had to eat the same meal every day for a year, I think I would pick Caprese salad, I just love it! I do grow a few tomatoes in pots and have several basil plants - I can't get enough of either in the summer!
Lizzy
31/5/2015 12:50:55 pm
Thanks Laura, it is a lovely salad, isn't it! 31/5/2015 01:56:35 pm
That sounds like a delicious take on the caprese salad Lizzy! :D
Lizzy
31/5/2015 05:01:09 pm
Many thanks, Lorraine, it is indeed! : )
Maria Younan
1/6/2015 02:08:51 am
Hi Liz, I grow tomatoes by the kilo and basil aplenty. Will definitely be trying this dish, it looks divine.
Lizzy
3/6/2015 01:13:08 am
Hi Maria, you sure do! And this is such a simple and yet such a delicious dish! Enjoy x
Lizzy
3/6/2015 01:13:21 am
Mandy, thank you lovely x 1/6/2015 07:36:57 am
I grow a few tomatoes and a pot of basil . I get most of my produce at the farmers market . Your caprese salad looks great .
Lizzy
3/6/2015 01:13:46 am
Hi Gerlinde, it is a simple yet tasty dish x
Lizzy
3/6/2015 01:14:09 am
Hi Maureen, yes, it was good when we went... and still is! Let's go together xo 1/6/2015 12:28:48 pm
i didn't have enough basil this year to make pesto, but I did enjoy it nonetheless.
Lizzy
3/6/2015 01:14:50 am
Hi Elizabeth... just picked these before the frosts hit..... but I'm sure many of my overseas readers are enjoying salad right now x
Eha
1/6/2015 05:17:00 pm
Liz, I definitively shall not wait till September and beyond to try your version of a perennial favourite!!
Lizzy
3/6/2015 01:15:05 am
Thank you kindly, Eha, it is tasty x 1/6/2015 08:02:29 pm
An oldie but a goldie the caprese salad. Oh how I heart the simple flavours and vibrant colours. Yep.... this would be a fave of mine, and loving the presentation of yours. I used to grow my own basil and tomatoes, and I have been known to make my own pesto by hand too, but mostly I throw it in the processor for speedy creation.
Lizzy
3/6/2015 01:15:26 am
Thanks lovely Anna... it IS soooooooo cold. x 1/6/2015 08:28:29 pm
I always make my own pesto and usually use the food processor as I am a bit lazy like that :)
Lizzy
3/6/2015 01:15:51 am
Food processor pesto is good too, Tandy... but there is something so earthy about the M&P x 1/6/2015 08:55:28 pm
Winter certainly has come early. It's really cold in Sydney but I saw that this morning in Canberra it was -5C! It's not that bad in Sydney but it sure is cooler than usual. I do love the look of your salad and thank goodness you harvested before the frosts set in xx
Lizzy
3/6/2015 01:16:09 am
Oh Charlie... minus 7 now... so cold! xxx
Lizzy
7/6/2015 05:46:37 pm
I saw your one, David and it looked good! So glad you liked this. Your comment will be posted after it is approved.
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Hi. I'm Liz. I'm a writer, cook and traveller based in Canberra, Australia.
I love the process of writing and the stringing together of words to form a story borne from the wisp of an idea. I also greatly enjoy cooking and travelling. Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers and chefs, and news on food and cooking.  Search by topicNB: I use Australian standard measuring cups and spoons in my recipes.
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