Our version of the Italian classic stays true to the simplicity of its colour palette, but instead of basil, we’ve given it an Argentine twist by drenching it in a luscious herb chimichurri. The sauce—containing parsley, red wine vinegar, olive oil, and red chili pepper—is typical of Argentina but is now loved the world over and is often used as a garnish for meats and fish. It works well with flavourful tomatoes and cheese and gives a well-known classic a new outlook.
3 Tbsp (45 mL) finely chopped fresh cilantro leaves
2 Tbsp (30 mL) finely chopped fresh parsley leaves
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) crushed red chili flakes
1 garlic clove, peeled and crushed
1/4 tsp (1 mL) salt
1 Tbsp (15 mL) red wine vinegar
3 Tbsp (45 mL) extra-virgin olive oil
2 lbs (900 g) ripe tomatoes
3 oz (85 g) cocktail bocconcini (about 9 pieces or half of a package)
In small jar or bowl, combine cilantro, parsley, oregano, chili flakes, garlic, salt, vinegar, and olive oil. Stir well. You should have a loosely bound mixture.
Cut tomatoes into quarters or eighths (depending on their size) into almost bite-sized pieces. Slice bocconcini in half and arrange with tomatoes on platter. Drizzle chimichurri overtop. Top with fresh micro herbs for added flavour and freshness. You can bring it to the table this way, but make sure to give it a toss to mix flavours prior to serving.
Serves 8
Each serving contains: 150 calories; 7 g protein; 8 g total fat (2 g sat. fat); 17 g total carbohydrates (11 g sugars, 6 g fibre); 111 mg sodium
Choose your tomatoes
Because this dish is so simple, the quality of the tomatoes is paramount. Look for firm, ripe tomatoes. They should be heavy for their size, have an intense colour, and smell of tomatoes: sweet and earthy. If the stems are still attached, make sure they are bright green, not dry.
While it’s traditional to slice tomatoes in rounds for a Caprese salad, cutting tomatoes in wedges makes it a little easier to toss the flavours through the salad and makes it a little easier for guests to serve themselves.
By Helena McMurdo
