Frozen Gherkin Caprese
Don't knock it 'til you've tried it. Stick your gherkins in the freezer and shave them over this lovely, fresh caprese salad. Yes, really.
Ingredients · Servings 4
- 1kg Tomato
- 4tbsp Sherry Vinegar
- 25g Basil
- 2 Shallot
- 4 Gherkin
- 2Ball Mozzarella
- 6tbsp Olive Oil
- Salt (to serve)
- Black Pepper (to serve)
Method · 5 min
- The night before making, pop the gherkins onto a tray and freeze overnight.
- Roughly chop the tomatoes and pop into a sieve. Season with salt, toss and set over a bowl to catch the juice. Leave for 20 minutes.
- Peel and finely slice the shallot and add to a bowl with olive oil, sherry vinegar, salt and pepper.
- Serve the tomatoes up on a plate, then tear the mozzarella over the top. Spoon over the shallots and oil, then scatter the basil over the top. Grate over the frozen gherkins and get stuck in.
