Caprese Salad – Niki’s Recipe!

Caprese Salad – Niki’s Recipe!

Well Done Niki!


My ever so clever little sister has done it again!  Not only has she been mentioned in Taste magazine, she has now won an online blogging award for her blog  The Jolly Beetroot.  Such a laugh and marked contrast to her older sister (me) who can barely work out how to do anything online other than access research papers.

So here is another recipe from a VERY talented 19 year old. If you are looking for inspiration Nik’s blog can be found at

This salad is delicious and great  to accompany  a summer lunch!


Caprese Salad

Serves: 4-6 (Depending on how hungry you are!)

– 5 medium tomatoes, sliced into thin rounds
– 1-2 avocados, sliced thinly
– 1/2 cup olives (I used organic stuffed green olives, but other types would work as well)
– 200g fresh mozzarella or bocconcini (I used bocconcini)
– Handful of fresh basil leaves
– Black pepper, to taste
– Extra-virgin olive oil and balsamic vinegar, to taste

1. Arrange tomato slices, avocado, olives and mozzarella on a plate or in a large salad bowl.
2. Tear up the basil leaves and sprinkle over the salad, along with cracked pepper.
3. Serve drizzled with olive oil and balsamic vinegar.

Notes from Niki
– From what I understand, traditional Caprese salad does not have avocado or olives. I added these two ingredients for extra colour and taste, although they are completely optional.
– Other lovely additions include red onion, capers or even red capsicum.

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