Winter Caprese Salad

Ingredients for Winter Caprese Salad

• 12 plum tomatoes, cut lengthwise in half

• 350ml extra-virgin olive oil

• salt and freshly ground black pepper

• 2 cloves garlic

• 90ml freshly grated Parmigiano-Reggiano

• 6 cups fresh basil leaves, plus a few leaves for garnish

• 4 tablespoons pine nuts

• 8 large bocconcini (from buffalo mozzarella) or 900g buffalo mozzarella, cut into quarters

How to make Winter Caprese Salad

1. Preheat the oven to 93°C.

2. In a large bowl, toss the tomatoes with 120ml the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.

3. Remove the tomatoes from the oven and let cool.

4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.

5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 240ml olive oil, blending until smooth.

6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.

7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the centre and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.