This yummy caprese salad will please even the pickiest of salad eaters at the Christmas table this year! It’s easy to make too!
- 1 kg mixed heirloom tomatoes, sliced
- 220 g tub bocconcini, torn
- 1 bunch basil leaves
- ½ cup caperberries
- 2 tbsps extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
Bring tomatoes to room temperature.
Cut and slice all tomatoes to roughly the same thickness.
DRESSING In a jug, whisk all ingredients together. Season to taste.
Arrange tomatoes on a serving platter. Tear bocconcini over. Scatter with basil and caperberries. Drizzle with dressing to serve.