Blood orange caprese with heirloom tomatoes
Salad 10 Mins Prep
- Top and tail the citrus and remove the peel. Set the skin aside. Squeeze the juice from the sliced off ends into a small bowl.
- Slice the peeled citrus and tomatoes into rounds and set aside for plating.
- In a small bowl, mix the citrus juice with the white condiment, olive oil, salt and pepper.
- Start layering the Caprese salad on a platter, alternating between the citrus and tomatoes.
- Top with the fresh mozzarella and scatter over the basil leaves. Drizzle the dressing over the salad.
- Serve as a light appetiser or side dish.
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