Creamy. Herby. Juicy. Zesty

This salad reminds me of a fresh, Italian summer.

There is nothing better than a mouth-watering combination of fresh tomatoes, roasted tomatoes, basil, creamy mozzarella and pine nuts.

This salad oozes lycopene all the way. By adding roasted cherry tomatoes to the mix, the anti-oxidant power of this salad is stepped up.

The peppery, fresh basil has a bioactive compound known as triterpenoid, which has strong anti-cancer and anti-inflammatory properties.

Pine nuts are high in vitamin E, monounsaturated fats, iron and magnesium.
Topped of with a drizzle of olive oil, basil dressing and balsamic glaze, this salad has liquid gold poured all over it.

Sunrise by HM Caprese Salad

Ingredients

(Serves 6-8)

Salad 

1 punnet Rosa tomatoes (200g)
2 punnets exotic tomatoes (total 700g)
2 handfuls fresh basil
1 fresh Fior De Latte Mozzarella (180g)
1 tablespoon pine nuts
1 teaspoon olive oil
1 tablespoon lemon juice
Salt and pepper

Dressing

Balsamic glaze
2 tablespoons chopped basil
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon water
½ teaspoon honey

 Method

 Salad

1 Pre-heat the oven to 180^◦ Place the punnet of Rosa tomatoes on one side of the roasting tray. Lay out 1 handful of fresh basil leaves on the other side. Drizzle over 1 teaspoon of olive oil and a dash of salt, gently rubbing it into both the tomatoes and the basil leaves. Roast for 10 minutes until the tomatoes are soft and the basil leaves crisp.
2 Slice the exotic tomatoes in half, lengthways, placing them into a large mixing bowl. Add one teaspoon of olive oil, 1 tablespoon of lemon juice and a dash of salt. Mix it all together.
3 Pour the exotic tomatoes onto a flat serving dish.
4 Remove the Rosa tomatoes from the oven and scatter them around the other tomatoes. Gently place the roasted basil leaves around the top of the salad, as well as another handful of fresh basil leaves.
5 Break the Mozzarella ball into smaller pieces using your hands and scatter them around the top of the salad.
6 Slightly roast the pine nuts on a small pan for five minutes. Sprinkle over the salad.
7 Spoon over the thick basil dressing over the salad. Top is off with a zig-zagged drizzle of balsamic glaze.

Dressing

 1 Place the fresh basil leaves, olive oil, lemon juice, honey and salt into a dressing jar or small glass bowl.
2 Use a stick blender to blend the ingredients into a thick, herby consistency. If you don’t have a stick blender, finely chop the basil and mix the ingredients together with a fork.
3 Spoon over the salad

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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