Deconstructed Caprese salad
Photo by Janna Dixon
- Pick the basil leaves off the stalk, rip any very large leaves into pieces and make a bed of basil in the bottom of your bowl.
- Slice the tomatoes crosswise and layer across the basil leaves.
- Drain the fresh mozzarella ball and break up into shreds, scattering across the tomato layer.
- Before serving splash olive oil across the salad and season with cracked pepper and sea salt