We’ve been eating a lot of Caprese Salads lately: classic; with grilled zucchini; on crostini; in sandwiches… you name it, this summer has seen the Caprese Salad more than we’d like to this side of Italy. It’s such an easy dish to prepare and it’s the perfect example of how good quality, simple ingredients make a stellar plate, which is why we go back to it again and again.
Enter the Marinated Mozzarella Caprese Salad, with a bit of arugula thrown in for good measure (and those essential vitamins!) Simply slice the mozzarella and leave to hang out in a dish with olive oil, garlic and fresh herbs. It doesn’t take long, and marinating mozzarella gives it a little more allure, making it an easy way to amp up a dish for company. You could use the same marinade for baby mozzarella and serve with cocktail sticks alongside an aperitif - cin cin!
xoxo Kirsty
Serves 4
2 8-oz. balls of mozzarella
1/2 cup (120ml) extra virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
leaves from 6 sprigs of thyme
rind of one organic lemon
1/4 teaspoon sea salt
a few grinds of pepper
To serve:
a few handfuls of arugula
2 tomatoes, thinly sliced - get the best you can get your hands on, it’s tomato season!
2 tablespoons (30ml) balsamic vinegar
Combine the olive oil, garlic, red pepper flakes, thyme, lemon rind, salt and pepper in a shallow dish. Slice the mozzarella and add it to the dish, spoon the marinade over the mozzarella if there are any pieces uncovered. Chill for at least 30 minutes.
Plate the arugula on individual plates or one large serving platter. Drizzle with a few teaspoons of marinade and balsamic vinegar. Arrange the mozzarella and tomatoes on top. Drizzle with more marinade and the remaining balsamic vinegar. Sprinkle over a some flaky sea salt, and serve with a crusty loaf of bread and a glass of wine.
