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

Mini Caprese Salad with Olives

Ingredients

• 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

Method

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.

ENJOY

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