Cherry caprese salad
This cherry caprese salad with blackberries takes advantage of the fresh fruits of summer with a simple honey dressing.Serves 2 as a light lunch to be enjoyed with fresh bread or other side-dish.
Servings: 2 servings
Equipment
Ingredients
- 1 mozzarella ball torn into small pieces
- ½ small bag arugula or lamb's lettuce
- 1 handful cherries stems and stones removed
- 1 handful blackberries
- small handful basil leaves
- 1 tablespoon pumpkin seeds
For the dressing
- 3 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar or white distilled vinegar optional, more to taste
- 1 teaspoon honey
- pinch salt to taste
- pinch black pepper optional
Instructions
- Remove the stems and stones from the cherries.
- Tear the mozzarella into small pieces.
- Make the dressing by combining the ingredients in a jar or bowl and mixing together well.
- Arrange the arugula on your plates and top with the cheese, fruit, basil leaves and pumpkin seeds. Drizzle over the dressing and serve immediately.
Notes
- I suggest using good quality, fresh produce for this salad. With minimal ingredients, it is all about the taste!
- Lamb's lettuce can be used in place of arugula for a more subtle taste or if it is better suited to you.
- Adjust the dressing with more oil or vinegar to taste preference.
- Don't forget to de-stone the cherries!
Swiss Interest Group Histamine Intolerance
All ingredients score a '0' on the SIGHI scale, with the exception of:- apple cider vinegar, which scores 1. If you prefer to keep to foods rated as 0, then you could try white distilled vinegar.
- cherries rate as 0 but it is noted as 'controversial'.
- black pepper, which scores 2.