As summer approaches in the Sabi Sand, evenings are longer and days are lazier and warmer, the weather is perfect for salads and al fresco eating. Long afternoon lunches are best enjoyed at Singita Castleton, where the farm table under the fig tree is laid with a sumptuous spread of tapenades, chilled soups, homemade breads, and fresh salads. Follow up lunch with a swim – refreshed before heading out on a late afternoon game drive. Our chefs at Singita Castleton shared this summer recipe so you can bring a taste of Singita’s early summer into your kitchen!
ASIAN-STYLE CAPRESE SALAD – Serves 4
3 ripe beef tomatoes sliced
4 green tomatoes sliced and quartered
200g (1 cup) yellow cherry tomatoes
200g (1 cup) red cherry tomatoes
1 ball of buffalo mozzarella
10 basil leaves
10 basil flowers – optional
2 Tbsp mixed sesame seeds
100ml raspberry vinegar
50g white sugar
100g extra virgin olive oil
Salt and pepper
For the dressing
Make the dressing first as the tomatoes will need to be marinated for at least 30 minutes before serving. In a mixing bowl, combine all ingredients together and whisk until well blended. Marinate the tomatoes.
Putting it all together
Arrange the varieties of tomatoes onto a plate with torn pieces of mozzarella and Thai basil and flowers for garnish. Sprinkle the sesame seeds over the top of the salad and use some left over dressing to drizzle onto the salad before serving.