Caprese Salad Boats

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This a fun way to serve Caprese Salad - in a boat! Made with Fresh tomato, Creamy Mozzarella and fragrant Basil.

preparation time:

20 minutes

cooking time:

20 Minutes

serves

Makes 4 boats

difficulty:

a little difficult

kitchen tools needed for this recipe

If you don't have any of these tools, click on them to find out what they are!

Mixing Bowl

Chef's Knife

Chopping Board

Wooden Spoon

Baking Tray

Tablespoon

Ingredients

4 Small/Medium Courgettes (Zucchini)

100g of Cherry Tomatoes

1 Mozzarella Ball

1 Pack of Fresh Basil (Pick the leaves off)

1 Tablespoon of Extra Virgin Olive Oil

1 Tablespoon of White Wine Vinegar

A Pinch of Salt and Pepper

Optional Ingredients

2 Small Shallots, finely Chopped

Chef's Tip

Always wash your hands very well before cooking or baking.

This recipe is a great way to enjoy eating salad! Chop the vegetables and mozzarella really small to make it even more enjoyable!

Method

STEP 1

Wash your Courgettes, and carefully chop both ends of the courgettes off. Then cut the courgettes in half, lengthways.

STEP 2

Using a spoon, scoop out the middle of the courgette. Chop it nice and small and keep it for later.

STEP 3

Put the empty courgette boats on a baking tray that isn't metal (or a plate), sprinkle them with a pinch of salt and pepper, and microwave them on high for 3 to 4 minutes. The let them cool.

STEP 4

Chop the tomatoes into smaller pieces. Drain your mozzarella and chop it into small pieces, and put them all into a mixing bowl.

STEP 5

Thinly slice the basil leaves (a good tip is to roll them first!), and add them to the mixing bowl.

STEP 6

Add your extra virgin olive oil, white wine vinegar, a pinch of salt and pepper. Mix it all up!

STEP 7

Fill up your empty courgette boats and serve!

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