Beautifully seasoned, grilled turkey breast is the perfect match for the fresh and summery flavours of a Caprese salad. The salad is minimally dressed with olive oil and salt so the fresh flavours of late summer tomatoes and fresh mozzarella come through. This salad works equally well for summer entertaining or for easy weekday lunches.
1 boneless skinless turkey breast (454g)
1 tbsp canola oil
¼ tsp plus ½ tsp Salt
¼ tsp Pepper
1 tsp Oregano
4 Campari tomatoes
¼ cup extra virgin olive oil
4 cups arugula
250g Fiore de latte (1 large ball)
10 Basil leaves, roughly chopped
Preheat BBQ or indoor grill to 375F
Place turkey breast in a bowl and add canola oil, ¼ tsp salt, pepper and oregano. Place the turkey in the fridge for a minimum 15min up to 6hrs.
Place turkey breast on the preheated BBQ and cook for 6-8min per side. Turkey temperature should be 160F and have nice grill marks on the outside. Remove from BBQ and cover while you prepare the remainder of the salad.
Cut the Campari tomatoes into quarters and put them in a bowl. Add the olive oil and remaining ½ tsp of salt and mix together.
Lay the arugula out on a serving platter.
Slice the turkey in large strips and lay it in the middle of arugula. Tear the Fiore de latte apart into bite sized pieces and place around the turkey along with the tomatoes and basil. Use the juices that accumulated in the bottom of the tomato bowl to dress the cheese and sliced turkey and serve.
TIP: Cutting the turkey into to strips is great when you are entertaining. When making this salad for lunches, cut the turkey into large chunks.
For a printable version of this recipe click here.