Caprese salad

A delicious Italian salad most often made in summer, but it is still a refreshing dish for winter. I still have basil growing inside in the middle of winter, and parsley in the garden. 

INGREDIENTS

• 1 tablespoon parsley, finely chopped
• ¼ teaspoon oregano, dried
• 1 tablespoon capers, drained
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 450g (1 lb) mozzarella, sliced
• 2 large tomatoes, sliced
• 15g (0.5 oz) basil leaves
• 115g (4 oz) roasted red peppers, drained and sliced

INSTRUCTIONS

1. In a small bowl, mix parsley, oregano, capers, garlic and olive oil. Season to taste with salt and pepper.

2. On a serving platter, arrange mozzarella slices and tomato slices in alternating layers. Add a basil leaf between each layer—top everything with roasted red peppers and drizzle with the dressing.

 3. Serve straight away or store in the fridge until needed.