Caprese salad wreath
6
Easy
Preparation: 15 minutes, plus 1 hour's marinating time
This caprese salad wreath is a fresh twist on a classic, perfect for impressing guests with minimal effort. Juicy tomatoes and creamy mozzarella are arranged in a festive wreath shape, then drizzled with a bright, homemade green herb oil that brings a burst of flavour. It’s quick to prepare and pairs wonderfully with a glass of Chianti—ideal for holiday gatherings or casual summer get-togethers.
Ingredients
Method
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For the green oil:
- 1 cup canola oil
- 20 g parsley
- 10 g chives
- 10 g origanum
- 1 stick celery
- 2 cloves garlic
- 1 t salt
- 10 g basil, finely chopped
- 1 sprig thyme, finely chopped
- 1 sprig rosemary, finely chopped
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 800 g mozzarella, thickly sliced
- 4 large tomatoes, sliced
- 10 cherry tomatoes
- basil leaves, to garnish
Method
Ingredients
1. To make the green oil, blend all the ingredients together until smooth. Place in a saucepan and bring to a medium heat. Simmer for 3 minutes until the oil and herbs separate and the oil turns a bright green. Remove from the heat and pass through a muslin cloth.
2. Combine the herbs, olive oil and vinegar and marinate the mozzarella. for 1 hour.
3. Arrange the mozzarella and tomatoes in a wreath shape on a platter, scatter with the basil and drizzle over the green oil. Serve at room temperature.
Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Josh Van Zyl
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