Cherry Caprese Salad with Tangy Balsamic Recipe
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How to Make a Cherry Caprese Salad with Tangy Balsamic
Method
- Wash and dry basil leaves. Tear any large ones into halves. Set aside.
- Tear the mozzarella into chunky strips approximately 2cm wide.
- Place a ramekin in the centre of your serving platter.
- Arrange the basil leaves in a loose wreath formation around the edges.
- Top with the cherry tomatoes and mozzarella.
- Sprinkle the herbs over the wreath and finish with a good grinding of black pepper.
- For the tangy balsamic, whisk together the olive oil, balsamic vinegar, mustard, maple syrup and salt until well combined.
- Decant into the ramekin at the centre of the salad wreath and serve immediately.
Tip: Balsamic can be poured over the top or used as a dipping sauce.