Vegetarian

Caprese Salad with Apricots

Vegetarian
Salad
Portions2 peopleChangeTiming 20 minsView
Ingredients9 IngredientsViewSwitzerland83 % localView
  • 80  grams apricots
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  • 10  millilitres balsamic vinegar
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  • 10  leaves basil
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  • 250  grams cherry tomatoes
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 1.5  teaspoons Gipfelhirsch Edesia
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    Product info

    The Mediterranean beckons and knocks you off your socks with Edesia! This herbal mix, named after the goddess of feast, makes every antipasti shine and is wonderful in a Greek salad. A must have for everyone who loves Mediterranean cuisine.

  • 1  pinch of ground black pepper
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  • 250  grams mozzarella
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  • 10  millilitres olive oil
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  • 1  pinch of salt
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

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Wash and half 250 grams cherry tomatoes
Wash 80 grams apricots, half them, remove the stones and cut them into slices of around 0.5 cm
Cut 250 grams mozzarella into cubes of around 1 cm
Add 10 millilitres olive oil, 10 millilitres balsamic vinegar, 1 pinch of salt and 1 pinch of ground black pepper into a small bowl and mix the dressing well
Add the cherry tomatoes, the apricots and the mozzarella into a large bowl, pour the dressing over the salad and toss it
Wash 10 leaves basil and sprinkle them over the salad
Season the caprese salad with 1.5 teaspoons Gipfelhirsch Edesia, arrange it on plates and sprinkle it with another pinch of Edesia 😉
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Caprese Salad with Apricots

Gipfelhirsch

Metal bowl with a mixture of mozzarella, tomatoes, apricots and basil leaves covered in spices and next to a small Gipfelhirsch glass bottle with spices
Timing 20 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 80  grams apricots
  • 10  millilitres balsamic vinegar
  • 10  leaves basil
  • 250  grams cherry tomatoes
  • 1.5  teaspoons Gipfelhirsch Edesia
  • 1  pinch of ground black pepper
  • 250  grams mozzarella
  • 10  millilitres olive oil
  • 1  pinch of salt

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Tools

  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 small bowl

Caprese Salad with Apricots

Gipfelhirsch

Instructions

Wash and half 250 grams cherry tomatoes
Wash 80 grams apricots, half them, remove the stones and cut them into slices of around 0.5 cm
Cut 250 grams mozzarella into cubes of around 1 cm
Add 10 millilitres olive oil, 10 millilitres balsamic vinegar, 1 pinch of salt and 1 pinch of ground black pepper into a small bowl and mix the dressing well
Add the cherry tomatoes, the apricots and the mozzarella into a large bowl, pour the dressing over the salad and toss it
Wash 10 leaves basil and sprinkle them over the salad
Season the caprese salad with 1.5 teaspoons Gipfelhirsch Edesia, arrange it on plates and sprinkle it with another pinch of Edesia 😉