A Caprese salad, with a twist.
Recipe and styling by Dashania Murugas and Claire Ferrandi
Photograph by Dylan Swart
Preheat the oven to 200°C. Arrange all the tomatoes in a large roasting dish. Drizzle with the balsamic vinegar and olive oil, sprinkle with the chopped fresh thyme and rosemary, and season to taste. Roast in the preheated oven until the tomatoes are soft, slightly wilted and charred in places, 20 – 30 minutes. Remove the tomatoes from the oven and transfer to a serving dish/platter. Place the buffalo mozzarella on top and drizzle with more olive oil. Garnish with the fresh basil leaves. Serve immediately.Roasted tomato Caprese salad
Ingredients
Instructions
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
