It’s a great season for Caprese Salad- it’s always worth the wait.


🍗 To prepare we roasted chicken thighs with garlic and basil. Then added cherry tomatoes for the last 15 minutes.

🍝 Cook the pasta – we used brown fusilli for the extra fibre. We took the juices from the chicken and added to flavour the past whilst cooking.

🍅We then stripped the chicken to bite size pieces to add to the cooked pasta, arranging the tomatoes as if they were rubies.

🧀 Along with mozzarella pieces and fresh torn basil. This is without a doubt Liz’s favourite herb – (closely followed by coriander).

🥬 The green and red lift the dishes appearance beautifully and finish with a balsamic vinegar glaze which adds a tang.

Top tip

✅ Keep the tomatoes and mozzarella the same size for balance.

This recipe if from the 8th July Fill Your Fridge evening meals menu. If you would like more information of this service please send us an email at

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