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Heirloom caprese salad with herb oil
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Prep Time:
100 minutes
Cook Time:
Total Time:
100 minutes
Savor summer with a fresh tomato and cheese salad.
Ingredients:
  • 250.00 ml firmly packed fresh basil leaves
  • 125.00 ml firmly packed fresh continental parsley leaves
  • 80ml (1/3 cup) extra virgin olive oil
  • 800g mixed heirloom tomatoes, sliced
  • 1 fresh (about 200g) burrata cheese or buffalo mozzarella, drained
  • 40.00 ml pine nuts, toasted
Instructions:
  • Strain basil and parsley over a heatproof bowl, then shock in boiling water for 30 seconds. Next, transfer to iced water and dry thoroughly with paper towel.
  • In a small food processor, blitz the basil, parsley, and oil until finely chopped. Set up a sieve lined with muslin over a bowl and pour the herb mixture into it. Allow it to sit for 1 hour to drain. Afterward, gather the muslin ends and gently squeeze to extract all the flavorful oil.
  • Place the tomatoes beautifully on a platter, tear the cheese and arrange it in the center. Drizzle with herb oil, sprinkle toasted pine nuts, and season generously.

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