Caprese Salad
This is in my mind the quintessential Italian salad; it even resembles the national flag.
Ingredients
- 6 balls buffalo milk mozzarella approximate size a bit larger than a golf ball or if un-available, use bocconcini balls) sliced into 5-6 round pieces
- 6 roma tomatoes cut into equivalent thickness as cheese
- basil leaves fresh, for garnish
- balsamic vinegar
- olive oil extra virgin
- sea salt flakes
- pepper grinded
Instructions
- On a large flat plate (if sharing) start in the centre of the plate & lay one slice of tomato followed by one slice of cheese covering half the tomato and then followed by one leaf of basil covering half the cheese.
- Continue this pattern while spiralling out from the centre of the plate.
- Drizzle with balsamic vinegar and olive oil.
- Season with rubbed sea salt and fresh cracked pepper.
- If individually plated, follow the same order as above but stack the items in the centre of the plates (2 of each slices and leaves should suffice for a light first course).
- Finish by drizzling a little olive oil over the stacks and follow with a bit of balsamic vinegar, be sure to garnish around the stack with some of the olive oil onto the plate for visual appeal.
- Season with rubbed sea salt and fresh cracked pepper.
Notes
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