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Caprese Salad | Ripe tomatoes, creamy Irish mozzarella, and fragrant basil come together in perfect harmony and makes for a perfect plate to pass around at any dinner parties or BBQs you are having this summer, with ingredients from @dunnesstores! #brandpartner Serves: 4 as a side dish Time: 25 minutes 300g Irish summer tomatoes, at room temperature, cut into different shapes 2 tbsp extra virgin olive oil 1 ball Irish buffalo mozzarella, torn Salt and freshly ground black pepper For the basil oil: 50g fresh basil leaves, plus extra to serve 150ml extra virgin olive oil To serve: The zest of ½ a lemon Place the tomatoes in a large bowl and season generously with salt and pepper. Add the 2 tablespoons of extra virgin olive oil, mix, and set aside for 20 minutes. Whilst the tomatoes sit, bring a pot of water to the boil. Dip the basil into the boiling water until it just wilts - this shouldn’t take more than a few seconds, then immediately remove the basil and place into a bowl of iced water. Once completely cool, remove any excess water from the basil and place into a large pestle and mortar or mini food processor and blend together with the remaining extra virgin olive oil. Season with a little salt and set aside. To assemble your salad, drain the tomatoes of any liquid that has gathered in the bowl and place onto a large, lipped serving platter. Scatter over the torn buffalo mozzarella, tucking it in between the tomatoes and season with a little salt and pepper. Drizzle over the basil oil and scatter over a few fresh basil leaves then grate over the zest of ½ a lemon. Serve immediately.
