Photography: Jason Hamilton

By Mandy Sinclair

Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 15 minutes
Special options: Diabetic, Egg free, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Nut free, Vegetarian
Course: Entree, Side dish
Favourite flavours: Easy recipes, Salad

Caprese salad

INGREDIENTS

5 truss tomatoes, sliced
5 orange tomatoes, sliced
340g fresh bocconcini, sliced
100g grape tomatoes, halved
100g cherry tomatoes, halved
1 tablespoon white balsamic dressing or balsamic vinegar
11/2 ½ tablespoons extra- virgin olive oil
2 tablespoons small basil leaves

kJ 862, fat 13g, saturated fat 6g

METHOD

1. Arrange truss and orange tomato slices with bocconcini around edge of a serving plate. Arrange grape and cherry tomatoes in centre. Season to taste.

2. Drizzle with vinegar and oil and scatter with basil to serve.