Bursting with the fresh flavours of tomatoes, piquant basil and pungent garlic, this Italian salad by Chef Sushant Parab features a tangy balsamic vinaigrette dressing that ties the dish together.

Tomato Caprese Salad

Serves: 2

Ingredients

• 2 medium-size ripe tomatoes
• 50 gm fresh bocconcini cheese or fresh buffalo mozzarella, burrata or Fiordilatte cherry, available in gourmet grocery stores or else, less suitably, fresh paneer
• Few basil leaves, for the garnish

For the balsamic vinaigrette

• 10 ml balsamic vinegar, available in gourmet grocery stores or online
• A pinch of salt
• A dash of pepper
• 15 ml extra virgin olive oil

For the basil pesto

• 20 gm basil leaves
• 3 gm garlic
• 15 ml extra virgin olive oil
• 10 gm pine nuts
• 10 gm parmesan cheese

Method

• Slice the tomatoes and bocconcini cheese. Keep aside.
• In a bowl combine all the ingredients for the balsamic vinaigrette and mix well. Keep aside.
• In a blender, blend together basil leaves, garlic, olive oil, pine nuts and parmesan cheese to get a coarse mixture. Do not add water.
• In a plate or salad bowl, arrange the sliced tomatoes and cheese (please see the pic above for reference).
  Drizzle the balsamic vinaigrette and add a few spoons of basil pesto.
  Garnish with basil leaves and serve. 

Chef Sushant Parab is the Sous Chef at Hotel Sahara Star.