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Caprese Salad

Caprese Salad

Caprese Salad

A classic caprese is even better when made with local hero grower Curious Croppers heirloom tomatoes. Here, a pounded basil sauce adds a burst of freshness, and the addition of fig vincotto brings a luxury touch.

Prep: 15mins
Serves: 4-6


Keep aside a few basil leaves for garnishing, put the rest in a mortar and pestle with the garlic and a little salt and pound to a paste. Add lemon juice and enough olive oil (approx 1/4 cup) to make a drizzling sauce (this is best made just before serving as it tends to discolour over time).

Slice tomatoes and baby mozzarella and arrange as you like on a serving platter. Drizzle over basil sauce, season with salt and pepper, scatter with basil leaves and finish with a light drizzle of fig vincotto.

Caprese Salad


1 Cup basil leaves

1 Small clove garlic, peeled

Juice of 1/2 lemon

Extra virgin olive oil

500g Curious Croppers tomatoes

1 Tub baby mozzarella

2-3 Tsp Te Mata fig vincotto

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