Ripped caprese
Servings: 6
Ingredients
250g baby rosa tomatoes
2 tsp sugar
A good handful of fresh basil
200g buffalo mozzarella
100ml basil pesto
Drizzle of NOMU Extra Virgin Olive Oil
Directions
Squish or pinch the tomatoes between your fingers into a mixing bowl to gently burst them open. Sprinkle over the sugar, salt and pepper.
Add the basil pesto to the tomatoes and mix gently with a large spoon. Tear the mozzarella into the bowl.
To finish, rip the larger basil leaves, keeping the smaller ones whole, and add to the rest of the ingredients.
Just before serving, drizzle some Olive Oil over the salad.
Ingredients
250g baby rosa tomatoes
2 tsp sugar
A good handful of fresh basil
200g buffalo mozzarella
100ml basil pesto
Drizzle of NOMU Extra Virgin Olive Oil
Directions
Squish or pinch the tomatoes between your fingers into a mixing bowl to gently burst them open. Sprinkle over the sugar, salt and pepper.
Add the basil pesto to the tomatoes and mix gently with a large spoon. Tear the mozzarella into the bowl.
To finish, rip the larger basil leaves, keeping the smaller ones whole, and add to the rest of the ingredients.
Just before serving, drizzle some Olive Oil over the salad.
Ingredients
250g baby rosa tomatoes
2 tsp sugar
A good handful of fresh basil
200g buffalo mozzarella
100ml basil pesto
Drizzle of NOMU Extra Virgin Olive Oil
Directions
Squish or pinch the tomatoes between your fingers into a mixing bowl to gently burst them open. Sprinkle over the sugar, salt and pepper.
Add the basil pesto to the tomatoes and mix gently with a large spoon. Tear the mozzarella into the bowl.
To finish, rip the larger basil leaves, keeping the smaller ones whole, and add to the rest of the ingredients.
Just before serving, drizzle some Olive Oil over the salad.
Ingredients
250g baby rosa tomatoes
2 tsp sugar
A good handful of fresh basil
200g buffalo mozzarella
100ml basil pesto
Drizzle of NOMU Extra Virgin Olive Oil
Directions
Squish or pinch the tomatoes between your fingers into a mixing bowl to gently burst them open. Sprinkle over the sugar, salt and pepper.
Add the basil pesto to the tomatoes and mix gently with a large spoon. Tear the mozzarella into the bowl.
To finish, rip the larger basil leaves, keeping the smaller ones whole, and add to the rest of the ingredients.
Just before serving, drizzle some Olive Oil over the salad.
