Ultimate Caprese Salad
with Bocconcini and Balsamic Glaze
The perfect salad to accompany a 'dining al fresco' moment. Creamy bocconcini and sweet baby heirloom tomatoes offer flavour and colour in this miniature variation of a classic caprese.
Allergens:
Milk
•Sulphites
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time10 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
/ serving 2 people
100 g
Bocconcini Cheese
(Contains Milk)
227 g
Baby Heirloom Tomatoes
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
7 g
Basil
Not included in your delivery
0.06 tsp
Salt*
½ tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Calories220 kcal
Fat13 g
Saturated Fat6 g
Carbohydrate18 g
Sugar10 g
Dietary Fiber2 g
Protein12 g
Cholesterol30 mg
Sodium85 mg
Trans Fat0.3 g
Potassium300 mg
Calcium750 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Bowl
•Small Bowl
•Measuring Spoons
Cooking Steps
1
- Halve tomatoes.
- Thinly slice basil.
- Pat bocconcini dry with paper towels, then quarter.
- Add tomatoes, bocconcini and half the basil to a medium bowl. Season with salt and pepper, then toss to combine.
- Set aside.
2
- Add half the balsamic glaze and 1/2 tbsp oil to a small bowl, then stir to combine.
- Add dressing to the bowl with tomatoes and bocconcini, then toss to combine.
3
- Serve caprese salad in a shallow dish. Sprinkle remaining basil over top.
