This is a lovely light summer’s dinner with a few slices of prosciutto, olives and crunchy bread to mop up the juices. It’s very easy to re-create for lunch in the office. Buy an extra ball of mozzarella (make sure you cover them in water to leave them overnight) work with about 1/2 a ball of mozzarella and one tomato per person, take them to work whole, then tear up at lunch, sprinkle over a little reserved basil oil (just wrap in clingwrap to transport), tear a couple of fresh basil leaves over the top – again perfect with any left-over cold meats and antipasto.
Serves 2
1 x ball of buffalo mozzarella (or 2 x balls bocconcini)
2 x medium-size ripe tomatoes (or equivalent)
1 x spring onion, white part only, very finely sliced
Extra virgin olive oil
Good-quality herb vinegar (I didn’t have any, so I used red wine vinegar)
For the dressing
A handful of basil leaves
Sea salt and freshly ground pepper
Extra virgin olive oil
First make your dressing. Keeping a few leaves aside for later, roughly chop the basil and pound with a good pinch of salt in a mortar and pestle. Add a splash of oil and stir it in to make a lovely smashed basil dressing.
Carefully tear the mozzarella on to a large serving plate. Chop the tomatoes roughly into chunks and dress in a bowl with the spring onion, some olive oil, a little herb vinegar and some salt and pepper. Place tomatoes in and around the mozzarella and drizzle with basil sauce over the top. Sprinkle the reserved basil leaves and serve.
I was a little hesitant about reviewing a Caprese salad, because it is so simple; however it is the simplicity I like most about this recipe, and indeed the whole book. Written in Jamie Oliver’s distinctive laid-back, anything goes style, this book is a joy to cook from. The salads, pastas, and seafood dishes are all easily converted into meals for two people. Every recipe is accompanied by a full page photo, and nothing looks too contrived or difficult to replicate.