Add the basil garnish to the top of the stack.
One of the simple pleasures of summer is a Caprese Salad. All freshness and goodness from the garden! When it comes to such a simple salad with few but fabulous components, I try to buy the best tasting ingredients I can. For me, this is a salad worth splurging on!
I‘m sure you all know how to make a Caprese Salad… good… because this post is more about constructing a beautiful and visually attractive Caprese Salad.
It is true that we eat with our eyes first.
fresh garden tomatoes
very good olive oil
very good sea salt~ I am using a pink salt
balsamic olive oil, you guessed it… very good
Cut tomatoes about 1/2~ 3/4 inch thick. Cut fresh mozzarella about the same.
Cut basil into chiffonades and then chop finely. Save a few pretty tops of a basil plant for garnish.
Pour a small pool of olive oil in the center of the plate.
Stack 3 rounds of mozzarella and 3 tomato rounds alternately. I use a round cookie cutter to cut the mozzarella to match the circumference of the tomatoes… it looks much prettier.
Drizzle more olive oil over the top of the stack so it runs down the sides.
Sprinkle sea salt over the stacks and around the plate. Do the same with the fresh basil.
Drizzle a little balsamic vinegar around the edge of the plate. Use a light touch! Too much will spoil the delicate balance of flavors.