Today’s recipe comes from Rosie Eyre at By Rosie.
Made from market bought heirloom tomatoes, fresh basil leaves and creamy burrata cheese drizzled in homemade basil dressing, my take on the Italian favourite “Insalata Caprese” is divine by itself or the perfect accompaniment to any weekend BBQ.
Tomatoes contain the carotenoid antioxidant called lycopene. When absorbed into the body, this is wondrous chemical helps prevent and also repair damaged cells by inactivating free radicals in the body. It has thus been credited for reducing wrinkles. Basil is a great alkalinising herb, rich with vitamin C to aid with immunity but also a great anti-inflammatory on the body.
Burrata is made from cow’s milk and is a traditional cheese eaten in the south of Italy. I much prefer it to standard Mozarella. It contains a good source of calcium and protein.
For the salad:
- 1/2 cup basil leaves, washed, torn
- 2 large heirloom tomatoes, finely sliced
- 1 burrata ball, torn
For the dressing:
- 1 cup basil leaves
- 1/2 clove, garlic
- 6 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- On a large plate, lay out sliced tomatoes, scatter 1/2 cup of the basil and dollop the whole burrata in the middle (tear it just before you serve, or let guests do that).
- Grab a pestle and mortar and smash up the cup of basil leaves into a condensed mush. Add the olive oil and apple cider vinegar, stir well. Add garlic, sea salt, pepper and honey and mix well. Season to taste. Drizzle over salad just before you serve.