Mini Caprese Salad with Olives


Simple, fresh and light - perfect for a spring lunch.

Mini Caprese Salad with Olives


  • 400g Golden grape tomatoes, halved
  • 150g mini bocconcini (baby mozzarella)
  • 100g kalamata olives, pitted and halved
  • Fresh basil leaves
  • Sea salt
  • Extra virgin olive oil
  • Regular or Caramelised Balsamic Vinegar


          1. In a bowl, combine 2 x 200g punnets of halved grape tomatoes, 150g mini bocconcini (baby mozzarella), 100g pitted & halved kalamata olives and a handful of fresh basil leaves. 
          2. Sprinkle with sea salt, and drizzle with 2 tbsp each of extra virgin olive oil & regular or caramelised balsamic vinegar.


            Recipe thanks to this weekend's #HarrisFarmFoodie winner Noha Serageldin of @mattersofthebelly who shared the fantastic recipe via Instagram.

            Ingredients for Mini Caprese Salad with Olives

            Tomato - Golden Grape (200g punnet)

            Product of Australia

            $3.49 ea

            Basil (bunch)

            Product of Australia

            $3.29 ea