Caprese salad

September 14, 2013 (Last Updated: January 11, 2019)
Caprese salad recipe

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.

Send this to a friend