Garden Caprese salad

Pick a few handfuls of greens from the garden and make a simple salad served with a ball of creamy mozzarella. A speedy, fresh idea for meat-free Monday, or to accompany a braai.


heirloom tomatoes
extra virgin olive oil
sea salt
ground black pepper
A selection of greens


Mix together a selection of heirloom tomatoes, toss with a generous drizzle of extra virgin olive oil, and season with sea salt and freshly ground black pepper. Serve this simple salad with a round of creamy mozzarella.

Cook’s note: We used mozzarella from Buffalo Ridge, winner of the 2012 Eat In DStv Food Network Produce Award for the Best Small Producer: Dairy/Cheese.

By Abigail Donnelly
Photographs by Donna Lewis

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