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Mortadella, Mozzarella & Heirloom Tomato Caprese Salad
The classic Italian caprese salad is made with green basil, red tomatoes and white mozzarella. This tasty riff on that combination adds extra colour in the form of heirloom tomatoes, and appetite satisfying protein and fibre from beans and mortadella. A hearty salad, it's ready in under 30 mins and will keep in the fridge for up to 2 days, so great for prepping ahead.
Ingredients
- 500g heirloom tomatoes
- 2 tbsp balsamic vinegar
- 400g tin of cannellini beans
- A handful of basil
- 50g rocket
- 100g mozzarella
- 100g mortadella
Prep: 25 mins | Cook: nil
Method
1. Roughly chop the tomatoes and scoop them into a colander. Sprinkle over a generous pinch of salt. Gently toss to evenly distribute the salt, then pop the colander in the sink and leave the tomatoes to drain for 15 mins. The salt will draw excess liquid out of the tomatoes.
2. Meanwhile, pour the balsamic vinegar into a salad bowl. Add 1 tbsp olive oil and a generous pinch of salt and pepper. Whisk together with a fork to make a dressiing.
3. Drain the cannellini beans and add them to the dressing. Pick the basil leaves off their stalks. Tear any large leaves in half. Add them to the bowl. Add the rocket leaves.
4. After 15 mins, give the tomatoes a gentle shake to get rid of any extra liquid, then tip them into a bowl. Toss togther to coat in the dressing. Divide the salad between 2 large plates.
5. Drain the mozzarella and tear it into pieces. Top with the mozzarella andmortadella and serve.
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