Belinda Jeffery’s Caprese salad

This salad has an interplay of sweet acidity, gentle milkiness and aniseed-like intensity.

Tomato and basil oil with bocconcini fritters. Picture: Rodney Weidland

I love classic Caprese salad with its interplay of the sweet acidity of tomatoes, gentle milkiness of bocconcini and aniseed-like intensity of basil. Here the bocconcini are coated with panko breadcrumbs and fried until golden, oozy and chewy; basil oil adds a soft, mellow note. It would make a terrific dinner starter or, with good bread to mop up the juices, a wonderful lunch.

TOMATO & BASIL OIL WITH BOCCONCINI FRITTERS

Basil oil

1 cup bright green basil leaves

1/2  cup (125ml) light olive oil

Salad

1 large red capsicum

500g baby roma tomatoes or cherry tomatoes

1/4 small red onion

Small basil leaves, to garnish

Bocconcini fritters

3 eggs, lightly beaten

1 1/2 cups panko breadcrumbs

220g (about 22) cherry bocconcini

Olive oil, for frying

For basil oil, place a fine sieve over a heatproof jug; line sieve with a coffee filter paper or two layers of slightly damp paper towel. Gently wash basil leaves in bowl of cold water, place on tea towel and pat gently to dry. Put leaves into jug of a stick blender or a blender goblet and pour in olive oil; blend for 20-30 seconds. Pour into small, heavybased saucepan, place over medium heat; cook, swirling pan regularly, for 21/2  minutes or until mixture is bubbling gently and flecks of basil have turned bright green. Pour into sieve and leave to drip through.

Slice capsicum into large pieces.

Remove core, seeds and ribs; place pieces shiny side up under hot grill until skins blister and blacken; remove, cover with tea towel. When cool, peel and discard skins; slice flesh into fine strips. Halve tomatoes and finely slice onion; set aside.

To make the fritters, pour half the beaten egg into shallow bowl and breadcrumbs into another bowl.

Wrap bocconcini in a clean, dry tea towel; press gently to dry. Dip each bocconcini into egg, draining off excess, then into breadcrumbs until completely coated. Place on large plate lined with baking paper. Pour rest of the reserved egg mixture into bowl and repeat the process.

Pour olive oil into large non-stick frying pan to a depth of 5mm; heat over medium-low heat. Add balls to pan in single layer; cook in batches to avoid overcrowding. Fry for 1-2 minutes, turning until golden all over. Adjust heat as they cook so they don't burn or become too molten. Scoop out of pan and drain on plate lined with paper towel while cooking the next batch.

To serve salad, spoon a little basil oil over four shallow serving bowls or plates. Layer tomatoes, capsicum and onion, then sit bocconcini fritters on top; drizzle with more basil oil. Scatter with basil leaves. Serves 4

Guest chef Belinda Jeffrey. Picture: Richard Waugh

The author of several cookbooks, Belinda Jeffery has worked as chef, TV presenter, writer and cooking teacher. The Salad Book by Belinda Jeffery (Lantern, $39.99) is out Monday.