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Caprese salad with baby tomatoes and bocconcini

6/6/2015

24 Comments

 
Caprese salad with baby tomatoes and bocconcini
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. 
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Caprese salad with baby tomatoes and bocconcini 2
Ingredients for Caprese salad with baby tomatoes and bocconcini

24 Comments
Laura (Tutti Dolci) link
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!

Reply
Lizzy
31/5/2015 12:50:55 pm

Thanks Laura, it is a lovely salad, isn't it!

Reply
Lorraine @ Not Quite Nigella link
31/5/2015 01:56:35 pm

That sounds like a delicious take on the caprese salad Lizzy! :D

Reply
Lizzy
31/5/2015 05:01:09 pm

Many thanks, Lorraine, it is indeed! : )

Reply
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.

Reply
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

Reply
Mandy link
1/6/2015 02:49:59 am

Simple recipes like this are always my favourite. Beautiful taste explosion.
Have a great day Lizzy.
:-) Mandy xo

Reply
Lizzy
3/6/2015 01:13:21 am

Mandy, thank you lovely x

Reply
Gerlinde@ sunnycovechef link
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 .

Reply
Lizzy
3/6/2015 01:13:46 am

Hi Gerlinde, it is a simple yet tasty dish x

Reply
Maureen link
1/6/2015 10:53:43 am

PLEASE let me go there with you next time? I love their food. Out of all the food I ate in Canberra, that was my highlight. This salad is so simple and with fresh ingredients, SO delicious.

Reply
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

Reply
e / dig in hobart link
1/6/2015 12:28:48 pm

i didn't have enough basil this year to make pesto, but I did enjoy it nonetheless.
but lizzy, you are having minus temps in Canberra! so not salad weather anymore - not here either!

Reply
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

Reply
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!!

Reply
Lizzy
3/6/2015 01:15:05 am

Thank you kindly, Eha, it is tasty x

Reply
Anna @ shenANNAgans link
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.
Hope you are well lovely Liz, and surviving the epic cold. xo

Reply
Lizzy
3/6/2015 01:15:26 am

Thanks lovely Anna... it IS soooooooo cold. x

Reply
Tandy | Lavender and Lime link
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 :)

Reply
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

Reply
Hotly Spiced link
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

Reply
Lizzy
3/6/2015 01:16:09 am

Oh Charlie... minus 7 now... so cold! xxx

Reply
David link
5/6/2015 12:16:44 pm

Liz - I love that you made this with a pesto! I am picking some boconcini up tonight so that I can make this for lunch tomorrow. Should be perfect with all the basil we have this year!

Reply
Lizzy
7/6/2015 05:46:37 pm

I saw your one, David and it looked good! So glad you liked this.

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