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Pellie Grobler – Caprese Salad

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Pellie Grobler – Caprese Salad

Pellie Grobler – Caprese Salad


30 - 40 Min


2 Persone



Basil Pesto:

2 Cups fresh basil leaves, packed

(can sub half the basil leaves with baby spinach)

1/2 Cup freshly grated Romano or Parmesan-Reggiano cheese

1/2 Cup B-well extra virgin olive oil

1/3 Cup pine nuts

(can substitute with chopped walnuts)

Garlic cloves, minced

(about 3 teaspoons)

1/4 Teaspoon salt,

more to taste

1/8 Teaspoon freshly ground black pepper, more to taste.

Balsamic reduction:

1 Cup Balsamic vinegar

1-2 Tbsp honey or

maple syrup

1 Sprig of Thyme

To assemble the salad:

2 Ripe vine tomatoes

Fresh mozzarella balls

20 to 30 leaves (about 1 bunch) fresh basilB-well

Extra-virgin olive oil,

for drizzling

Coarse salt and pepper

Basil Pesto Method:

  • In a pestle & mortar, add basil, pine nuts, and garlic.
  • Smash it together till it’s a coarse paste, add in the cheese and the B-well olive oil and mash together till incorporated.
  • Stir in salt and freshly ground black pepper, add more to taste. 

Balsamic reduction Method:

  • Add the balsamic vinegar, honey & thyme to a small pot.
  • Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon. 

To assemble the salad Method:

  • Cut tomatoes into thick slices, season with sea salt flakes & black pepper.
  • Cut mozzarella balls into same thick slices as tomatoes.
  • Layer tomato, basil leaf and mozzarella slice.
  • Generously dollop basil pesto over 

To plate:

  • Drizzle some balsamic reduction onto the plate.
  • Place the layers of tomato & mozzarella on the balsamic reduction.
  • Garnish with some baby rocket and baby basil.
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