Advertisement
Chimichurri Caprese Salad
Serves 8
Our version of the Italian classic stays true to the simplicity of its colour palette, but instead of basil, we’ve given it an Argentine twist by drenching it in a luscious herb chimichurri. The sauce—containing parsley, red wine vinegar, olive oil and red chili pepper—is typical of Argentina but is now loved the world over and is often used as a garnish for meats and fish. It works well with flavourful tomatoes and cheese and gives a well-known classic a new outlook.
Advertisement
Ingredients
- 3 Tbsp (45 mL) finely chopped fresh cilantro leaves
- 2 Tbsp (30 mL) finely chopped fresh parsley leaves
- 2 tsp (10 mL) dried oregano
- 1/2 tsp (2 mL) crushed red chili flakes
- 1 garlic clove, peeled and crushed
- 1/4 tsp (1 mL) salt
- 1 Tbsp (15 mL) red wine vinegar
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 lbs (900 g) ripe tomatoes
- 3 oz (85 g) cocktail bocconcini (about 9 pieces or half of a package)
Nutrition
Per serving:
- calories 150
- protein 7 g
-
total fat
8 g
- sat. fat 2 g
-
total carbohydrates
17 g
- sugars 11 g
- fibre 6 g
- sodium 111 mg
Directions
01
In small jar or bowl, combine cilantro, parsley, oregano, chili flakes, garlic, salt, vinegar, and olive oil. Stir well. You should have a loosely bound mixture.
02
Cut tomatoes into quarters or eighths (depending on their size) into almost bite-sized pieces. Slice bocconcini in half and arrange with tomatoes on platter. Drizzle chimichurri overtop. You can bring it to the table this way, but make sure to give it a toss to mix flavours prior to serving.
