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    • Caprese Salad with Anchovies

    Mark Sharron
    Easy
    25 minutes
    2
    Caprese Salad with Anchovies is a delicious Italian dish that is easy to make and flavorful. It is a classic combination of tomatoes, mozzarella, and anchovies, with a hint of basil and oregano. The variety of salty and sweet flavours makes this salad a favourite for any occasion. The anchovies add a unique flavour depth that brings out the best in the other ingredients. This salad is a great way to get a healthy dose of protein, fibre, and essential vitamins and minerals.
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    Ingredients

    • 2 large tomatoes, cut into thick slices
    • 2 balls of buffalo mozzarella, cut into thick slices
    • 2 tablespoons of extra-virgin olive oil
    • 1 tablespoon of balsamic vinegar
    • 2 tablespoons of chopped fresh basil
    • 2 tablespoons of chopped fresh oregano
    • 4 anchovy fillets, chopped
    • Salt and pepper to taste

    Method

    • How to Make Caprese Salad with Anchovies
    • Wash the tomatoes thoroughly under cold running water
    • Cut the tomatoes into thick, even slices using a sharp knife
    • Cut the buffalo mozzarella into thick slices, matching the size of the tomatoes
    • Chop the anchovy fillets into small pieces
    • Chop the fresh basil leaves finely
    • Chop the fresh oregano leaves finely
    • Arrange the tomato and mozzarella slices alternately in a circle or rows on a large plate
    • Sprinkle the chopped anchovies evenly over the tomato and mozzarella slices
    • Drizzle the extra-virgin olive oil evenly over the salad
    • Drizzle the balsamic vinegar evenly over the salad
    • Sprinkle the chopped basil and oregano over the top of the salad
    • Season with salt and pepper to taste
    • Optional: Chill the salad in the refrigerator for 10 minutes if you prefer it cold
    • Serve immediately as a light starter or side dish
    • For plating, aim for contrast by alternating red tomato and white mozzarella, topping with green herbs and anchovies for visual appeal
    • Suggest serving with crusty bread to soak up the juices