Prawn caprese salad

  • 15 mins preparation
  • 6 mins cooking
  • Serves 6
  • Print


Prawn caprese salad
  • 1 kilogram assorted tomatoes, large ones quartered
  • handful basil leaves
  • 3 red onions, cut into 2-3cm slices
  • 1/3 cup (80ml) extra-virgin olive oil
  • 18 large green prawns, shells intact
  • 250 gram mozzarella, torn into bite-size pieces
  • sea salt flakes
  • 1 lemon, halved, plus lemon wedges, to serve
  • ciabatta bread, to serve


Prawn caprese salad
  • 1
    Preheat barbecue to moderately high.
  • 2
    Arrange tomatoes on a platter and scatter with basil.
  • 3
    Season onion on both sides and place on hotplate (no oil) and cook, without moving, for 8 minutes s or until well charred. Turn and cook a further 8 mins, or until charred and softened.
  • 4
    Transfer to a plate to cool slightly, then separate onion rings and scatter over tomatoes. Drizzle with 2 tablespoons oil.
  • 5
    Toss prawns in a bowl with remaining 2 tablespoons oil, then cook until they change colour and are lightly charred, about 6 minutes.
  • 6
    Arrange prawns on platter, then scatter mozzarella over. Season with salt flakes and a squeeze of lemon. Serve with lemon wedges and ciabatta.

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