Recipe Index

Ingredients

• 7oz bocconcini / baby or cherry mozzarella (, halved (Note 1))
• 1 lb cherry or grape tomatoes (, halved)
• 1/2 cup basil leaves (, torn or roughly chopped)
• Balsamic glaze / reduction (, for drizzling (Note 2))
• 1 small garlic clove (, minced)
• 1/2 tsp Dijon mustard ((or other non spicy mustard))
• 2.5 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar ((Note 3))
• 1/4 tsp each dried oregano (, parsley, thyme (or rosemary))
• 1/2 tsp salt
• Black pepper

Method

1. Shake the minced garlic, Dijon mustard, olive oil, white wine vinegar, dried oregano, parsley and thyme, salt and black pepper together in a lidded jar until the vinaigrette looks emulsified and speckled with herbs.
2. Tip the halved cherry tomatoes and halved bocconcini into a wide bowl with most of the torn basil leaves, pour the garlic-herb vinaigrette over them and fold everything gently so the mozzarella stays in clean pieces.
3. Slide the dressed tomatoes and bocconcini into a shallow serving bowl, leave the excess vinaigrette behind in the mixing bowl and scatter the basil you held back over the top.
4. Run ribbons of balsamic glaze across the Caprese just as it goes to the table, while the tomatoes still glisten with vinaigrette.

Prep: 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data