RECIPE | Caprese salad with grapes
If you're a fan of sweet/sour flavour combinations, try adding fresh grapes to a classic Italian salad of mozzarella, tomatoes and basil
1 punnet baby cocktail tomatoes
1 punnet of a mixture of coloured baby tomatoes, cut in half
500ml (2 cups) mixed seedless grapes removed from the stem and stalked
A large handful of fresh basil leaves
1-2 balls of mozzarella cheese, sliced
Good quality extra virgin olive oil and balsamic vinegar
Salt and freshly ground black pepper
- Combine the grapes and tomatoes on a salad platter. Toss through the basil leaves. Add slices of mozzarella cheese.
- Just before serving drizzle over olive oil and balsamic vinegar, sprinkle with salt and add a generous grinding of black pepper.
If you prefer, replace the olive oil and balsamic vinegar with a couple of tablespoons of basil pesto tossed through the salad.