in The Kitchen With… Charlotte’s Caprese Salad Recipe
August issue’s in The Kitchen With is the wonderful Charlotte Butterworth, private chef for Bloom Stays’ holiday homes. Check out the exclusive recipe below for Charlotte’s Caprese Salad.
This is the work of minutes, can feed a crowd, or is lovely just for one or two – and perfect for a holiday home gathering. The secret is fresh basil, good tomatoes (not kept in the fridge) and a good balsamic dressing.
Serves: 2 – 4
Ingredients:
- 500g good tomatoes*
- 2 balls of buffalo mozzarella
- Generous handful of fresh basil (I love having a basil plant on the side to pluck the fresh leaves from)
- Rocket or mixed baby leaves
- Sea salt
- Good olive oil
- Balsamic glaze or balsamic salad dressing
- Olives (optional)
For the dressing:
These are approximate measures so adjust as to whether you prefer more or less vinegary, mustardy or sweeter!
- 3 tbsp good extra virgin olive oil
- 2 tbsp balsamic vinegar
- ⅕ tsp wholegrain mustard
- 1 tsp honey
Method:
- Put the dressing ingredients into a jam jar and shake like crazy until you have a thickish dressing, taste and adjust to your liking.
- Slice the tomatoes (if cherry, just chop in half).
- Slice the mozzarella.
- Arrange the leaves on a platter, toss some dressing in with them.
- Scatter over the cheese, tomatoes and torn basil. Grind over a little salt and pepper and drizzle over the olive oil. Dot over olives if using. Drizzle over some dressing and garnish with some stripes of balsamic glaze.
TOP TIP: Serve with good bread if you like or add Parma ham.
*When I say good tomatoes. These can be either super fresh beef steak tomatoes, cherry tomatoes on the vine, or heritage tomatoes. Please don’t use pale-looking bog standard tomatoes that have been kept in a fridge and have absolutely no flavour and the texture of cotton wool. I used the beautiful heritage tomatoes in vibrant orange, yellow and red.
Click here to read Charlotte’s full interview for the August issue of insideKENT Magazine.
For more recipe inspiration, click here to read our latest issue.
