Two Italians in one.

I have a bit of a love affair with two salads. The first is rocket salad, the second is caprese salad. So get the best of both worlds and combine them to make a rocket caprese salad!

Let me tell you first about rocket salad. Made with fresh washed rocket leaves, balsamic glaze and olive oil. So simple and so super dooper quick to make.  Italians love this salad as an accompaniment to many Italian favourites such as pasta, risotto and even pizza. When you see this on the menu with either shaved pear or toasted pinenuts (or both), you know they’re getting a little fancy with this salad.

The second is caprese salad. Yes, it’s another Italian salad and a favourite with many. Made with fresh flavoursome tomatoes topped with fresh basil leaves, sliced bocconcini cheese, balsamic glaze and olive oil. What’s not to love? Plus there is absolutely no room to hide with this salad and all ingredients must be as fresh as possible to allow each flavour to sing.

That’s when I decided to combine the two salads together to make rocket caprese salad. I mean… why not? With both the balsamic glaze and olive oil as the common thread between each salad, it is a bit of a no brainer to combine these two classic salads into one. It takes delicious to the next level as far as I’m concerned! In this recipe, I left out both pinenuts and finely sliced pear as felt neither were needed. The simplicity of this salad was what made it shine. If you want, add either of these to create your own version.

This is a great salad to have on your rotate now that the weather is getting warmer and you’ll soon be dusting out your BBQ. If you put together this salad as a side dish for your next BBQ gathering or potluck dinner. I guarantee you’ll have your guests smiling!

Rocket Caprese Salad

This salad combines two Italian classics into one. It's quick to make which means you can serve it even on the days you're extremely time poor. Just make sure the ingredients are as fresh as possible otherwise you won't get the full flavour explosion as you eat it.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 4 serves

Ingredients

 

• 120 g bag rocket leaves, washed
• 2 tomatoes, medium
• 200 g Cherry Bocconcini cheese
• Handful Fresh basil leaves
• olive oil
• Balsamic glaze

Instructions

 

• On a serving platter place the washed rocket leaves.
• Slice the tomatoes into 5mm rounds and place on top of the rocket.
• Slice the cherry bocconcini in half and place evenly on top.
• Scatter the fresh basil leaves over the tomato and bocconcini.
• Sprinkle with olive oil and balsamic vinegar. Serve immediately.