Caprese Salad with Parsley
10-12 red campari tomatoes, or any fresh tomatoes
3-4 yellow tomatoes (optional)
3-4 tablespoons fresh parsley
1/2 cup thinly sliced fresh mozzarella cheese or small mozzarella balls, known as boccancini
salt, to taste
Wash and pat dry the tomatoes and parsley. (I like to spray everything with white vinegar and leave for a few minutes before rinsing off very well since vinegar is such a great natural antibacterial disinfectant).
Slice the tomatoes into wedges and roughly chop the parsley.
Decorate a serving platter or plate with the tomatoes and the mozzarella lining the plate in a circular fashion.
Just before serving, sprinkle the tomatoes with salt (if you do this too early, the tomatoes will release their juices and the plate will be wet with this underneath all of the pretty ingredients).
Drizzle the olive oil over the tomatoes and the cheese. Sprinkle the chopped parsley on top and serve.
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