Caprese Salad Boats
This a fun way to serve Caprese Salad - in a boat! Made with Fresh tomato, Creamy Mozzarella and fragrant Basil.
preparation time:
20 minutes
cooking time:
20 Minutes
serves
Makes 4 boats
difficulty:
a little difficult
kitchen tools needed for this recipe
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Ingredients
4 Small/Medium Courgettes (Zucchini)
100g of Cherry Tomatoes
1 Mozzarella Ball
1 Pack of Fresh Basil (Pick the leaves off)
1 Tablespoon of Extra Virgin Olive Oil
1 Tablespoon of White Wine Vinegar
A Pinch of Salt and Pepper
Optional Ingredients
2 Small Shallots, finely Chopped
Chef's Tip
Always wash your hands very well before cooking or baking.
This recipe is a great way to enjoy eating salad! Chop the vegetables and mozzarella really small to make it even more enjoyable!
Method
STEP 1
Wash your Courgettes, and carefully chop both ends of the courgettes off. Then cut the courgettes in half, lengthways.
STEP 2
Using a spoon, scoop out the middle of the courgette. Chop it nice and small and keep it for later.
STEP 3
Put the empty courgette boats on a baking tray that isn't metal (or a plate), sprinkle them with a pinch of salt and pepper, and microwave them on high for 3 to 4 minutes. The let them cool.
STEP 4
Chop the tomatoes into smaller pieces. Drain your mozzarella and chop it into small pieces, and put them all into a mixing bowl.
STEP 5
Thinly slice the basil leaves (a good tip is to roll them first!), and add them to the mixing bowl.
STEP 6
Add your extra virgin olive oil, white wine vinegar, a pinch of salt and pepper. Mix it all up!
STEP 7
Fill up your empty courgette boats and serve!
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