Every year at Christmas I seem to end up making something in a wreath shape - not deliberately, but when I stop and think about it there's always a ring on the table. This year I borrowed the idea from my friend Rebecca at the Intolerant Chef: a Caprese wreath. It's the perfect way to turn a simple, delicious salad of mozzarella, tomatoes and basil into something festive and a little Italian - and you know how much I love a theme.
Wreath Caprese Salad
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Cooking time: 0 minutes (don't you just love that?)
200g/7ozs. mixed leaf salad
200g/7ozs. punnet cherry tomatoes
200g/7ozs. baby bocconcini cheese
100ml/3.5 fl ozs. extra virgin olive oil
75ml/2.65 fl ozs. aged balsamic vinegar
Fresh basil to decorate
Step 1 - Arrange the mixed leaves in a circular leaf pattern. Add cherry tomatoes and bocconcini on top. Chiffonade (finely slice) some basil and then decorate with some of the prettier leaves. Whisk the olive oil and vinegar together and dress the salad.
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