Ripped caprese
Squish or pinch the tomatoes between your fingers into a mixing bowl. Sprinkle over the sugar, salt and pepper.
Add the basil pesto to the tomatoes and mix gently with a large spoon. Tear the mozzarella into the bowl with the tomatoes and basil pesto.
To finish, rip the large basil leaves and keep the smaller ones whole and add to the rest of the ingredients.
Just before serving, drizzle some extra virgin olive oil over the salad.
Serves 6
Wine suggestions
Basil, fresh tomatoes and olive oil are the taste of summer. Especially once you've added basil pesto, the flavours are a bold match to many wines. If you insist on drinking red, something fruity and unwooded, served chilled, would be the way to go. My preference would be for something white or rosy. Sauvignon Blanc isn't necessarily the perfect wine choice, but its flavour is a very summery experience, and you may as well max out on summer while you're at it. The Stonehaven Sauvignon Blanc from Cape Point Vineyards is one of my favourites.
Ingredients
- 250 g baby rosa tomatoes
- 200 g buffalo mozzarella
- Good handful of fresh basil
- 100 ml basil pesto
- 2 tsp sugar
- 1 tsp NoMU Just Salt
- 1 tsp NoMU Just Pepper
- Drizzle of extra virgin olive oil
