Ripped caprese
This is seriously good just on its own, on toasted sourdough or served with chicken or fish.Try to use the ripest tomatoes you can find and if you can, use fresh basil from your garden!

Ripped caprese

Servings: 6

Metric Imperial

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.

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