Tomato, Mozzarella & Maple Basil Oil

Takes 15 mins – Serves 4

There’s 2 little tricks to the success of this dish. First, the maple syrup adds a super subtle hint of sweetness not typical with Caprese type salads. It doesn’t make the dish sweet, but warm. The second is how you slice the red onions. A mandolin is the best method. They must be SUPER thin. A slither of onion in every bite is what you’re after, not a chunk.

- 500 grams mixed tomatoes, randomly sliced
- 200 grams Bocconcini, randomly sliced
- ½ small red onion, very thinly sliced
- ½ cup, loosely packed basil leaves
- ¼ cup walnuts
- 1 small garlic clove (or ½ large garlic clove)
- zest 1 lemon
- ¼ cup olive oil
- 1 Tbsp maple syrup
- ¼ tsp salt
- 2 tsp balsamic vinegar

In a food processor blend basil, walnuts, garlic, lemon zest, olive oil, maple syrup and salt until a pesto consistency is achieved. Set aside.

On a large serving platter place tomatoes, onion and Bocconcini, spoon over basil mixture (I find this recipe makes more basil mixture than required for this but dress to your own taste). Drip over balsamic vinegar. Finish with fresh cracked pepper and a good quality flaked finishing salt (I like Maldon, but kosher will also work). Enjoy.