Carpese Salad

Carpese Salad is simply Buffalo Mozzarella, Tomatoes, Basil and Olive Oil but my version adds a needed kick to the Buffalo Mozzarella which I personally fined lacking in taste sometimes. It combines this salad as well as one of my favourite spreads to put on Cheese, Cold Meats, Bread the list goes on, Tapanade, a spread made primarily of olives, in this case it is made thinner in order to make a dressing for the Cheese and Tomatoes. 

When choosing a Mozzarella make sure it comes in water and is white!

For the Salad:

2 Balls of Mozzarella- Drained and Chopped into slices.

2 Beef Tomatoes- Washed and Chopped into Slice.

Fresh Basil leaves.

Tapanade:

150g Olives

1 tbsp Capers

3 cloves of garlic

1 tsp Balsamic Vinegar

4 tbsp Olive Oil

Pinch of Chili Flakes (optional)

1. With the aid of a blender/food processor/hand held blender blend all the ingredients for the Tapanade  until well combined. You should have a thin oily consistency.
2. Arrange the Mozzarella and Tomatoes on a serving plate.
3. Drizzle with the Tapanade (as much or as little as you like) and garnish with the fresh basil leaves.