This is a twist on a classic. Chimichurri is an Argentinian sauce made of fresh parsley and garlic that is traditionally served with grilled meat. This dressing is fresh and vibrant with a serious punch of garlic - I think it’s great on anything but I also have an obsession with garlic. If you don’t want the intense garlic flavour tone it down by swapping out the fresh garlic with roasted garlic. Use leftovers on eggs in the morning, over roasted potatoes or even use it as a condiment in your sandwich. 


Caprese Salad with Chimichurri Dressing

Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: Serves 4


For the Salad

  • 4 large beefsteak tomatoes, sliced
  • 16oz fresh mozzarella
  • One or two handfuls of fresh basil leaves
  • Salt and pepper to taste

For the Dressing

  • 2/3 bunch of flat leaf parsley
  • 5 cloves of garlic
  • 2 tablespoons of fresh oregano
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon onion powder
  • Squeeze of fresh lemon juice
  • Salt and pepper to taste

Slice the tomatoes and the fresh mozzarella in ½ inch thick rounds. Layer the ingredients on 4 plates, alternating between tomato, mozzarella and fresh basil leaves. Blend all ingredients for the dressing in a food processor or with an immersion blender. Drizzle over the salads and season with salt and fresh ground pepper.