×
Donal Skehan
Caprese Salad | DonalSkehan.com
  • summer

Caprese Salad

August 01

Ripe tomatoes, creamy Irish mozzarella, and fragrant basil come together in perfect harmony and makes for a perfect plate to pass around.

  • serves Serves 4
  • time 25mins

Method

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.

Ingredients

10oz 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:

Large handful of fresh basil leaves, plus extra to serve

5fl oz extra virgin olive oil

To serve:

The zest of ½ a lemon

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

You'll Need

Bowl

Pot

Ice

 

If you liked this

You may also like

Private: Baby Gem Chopped Salad with Grated Pecorino, Spiced Bread Crumbs and Simple Caesar Dressing | DonalSkehan.com
  • light-meals
  • →

Private: Baby Gem Chopped Salad with Grated Pecorino, Spiced Bread Crumbs and Simple Caesar Dressing

March 07

It’s the crunchy crumbs that take this to a new level and they keep really well so try making double or even triple the recipe and keeping the rest in a sealed container for up to a week to sprinkle on top of your pasta, salads or even sprinkled over your morning bacon and eggs!
Bacon and Egg Frisée Salad | DonalSkehan.com
  • light-meals
  • →

Bacon and Egg Frisée Salad

December 11

Otherwise known as Salade Lyonnaise, this warm salad looks fabulous as well as being really easy to make.
Asian Beef Noodle Salad | DonalSkehan.com, A fresh and fragrant Thai-inspired beef recipe.
  • light-meals
  • →

Asian Beef Noodle Salad

December 29

This is a variation on the classic Thai dish, Beef Laab, a spicy ground beef salad from the North East of Thailand normally served with steamed sticky rice.  Here I’ve used the spicy ground beef mixture as the main element of a fresh tasting noodle salad.  This dish can be topped with toasted sesame seeds, chopped toasted peanuts or ground toasted sticky rice.