Our Caprese Salad


Serves 4


  • 250g Heirloom Tomatoes
  • 200g Baby Mozzarella Balls (bocconcini's)
  • Wild Garlic Leaves - washed and shredded (or use Rocket Leaves)
  • Extra Virgin Olive Oil
  • 20ml Burren Balsamic Reduction
  • 15g Burren Balsamic Caviar
  • Sea Salt & Black Pepper freshly milled


  1. Wash and cut the tomatoes.
  2. Drain the mozzarella balls and cut in half.
  3. Assemble on the plate and drizzle with a little oil.
  4. Season and spoon over a little of the balsamic reduction.
  5. Toss the garlic leaves (or rocket) with a little oil and arrange over the salad.
  6. Sprinkle on the caviar.