Caprese Salad
  • Delicious tomatoes, preferably picked from the garden that day
  • Fresh mozzarella or burrata
  • Fresh basil leaves, torn or left intact, although rubbing a bit brings out the flavor
  • Good olive oil
  • Balsamic vinegar or balsamic glaze*
  • Salt and tons of fresh black pepper
  • Avocado (opt)
  • *Glaze can be made by reducing an amount of balsamic vinegar by half
  1. Slice tomatoes and cheese. If you have a Himalayan salt block, lay the slices on it until they reach desired saltiness. Arrange on plate, alternating slices of mozzarella and tomatoes and tucking in the basil here and there. Add chunks of avocado (optional, but pretty darn fantastic). Drizzle the whole dish with olive oil and balsamic vinegar or glaze. Season and serve.
  2. If using burrata, it may be better to set the cheese unsliced on the center of the plate and surround it with slices of tomato, avocado and the basil because the cheese is very soft in the center. Then, slice the burrata as you go.