• Caprese salad

    Serves: 4
    Cooking Time: 20 mins


    • 4 vine-ripened tomatoes
    • 4 slices prosciutto
    • sea salt and freshly ground black pepper, to taste
    • extra virgin olive oil, for drizzling
    • 2 x 125g bocconcini (buffalo mozzarella balls), torn
    • 250ml (1 cup) fresh basil leaves
    • 15ml (1 tbsp) white wine vinegar
    • 30ml (2 tbsp) extra virgin olive oil, extra



    Preheat the oven to 200ºC.


    Wrap the tomatoes in the prosciutto and place on a baking tray lined with non-stick baking paper. Season and drizzle with a little oil. Roast until the prosciutto is crisp, about 10 – 15 minutes.


    Serve the tomatoes with the mozzarella and basil, drizzled with the vinegar and extra oil.