Salada caprese de tomate, muçarela e manjericão

Ingredientes

• 250 grams Mozzarella
• 4 large Tomatoes
• 12 whole Basil Leaves
• Drizzle Olive Oil
• Drizzle Balsamic Glaze

Modo de preparo

1. 1

   Drain the mozzarella from the liquid. Use a kitchen paper towel to pat it dry of excess liquid. Slice the mozzarella into ¼ inch round slices.

2. 2

   Turn the tomato on its side, the first slice will be the top core end. Continue to cut into ¼ inch slices.

3. 3

   Pick some basil leaves

4. 4

   For presentation reasons, we do not use the smaller first and last slices of each tomato. But you can eat them or chop them into smaller pieces to use in another recipe. Don't waste them!

5. 5

   Plate into a round plate (dinner plate size).Alternate the tomato and mozzarella slices into a decorative circle around the outer circle first, slightly overlapping each slice. Then create a smaller circle in the middle, finishing with a piece of mozzarella in the centre.

6. 6

   Gently lift and place basil leaves in between the mozzarella and tomato slices.

7. 7

   If making ahead, cover and refrigerate at this point, without the oil and balsamic glaze on.

8. 8

   When ready to serve, drizzle some olive oil over the top.

9. 9

   Followed by a drizzle of balsamic glaze.

10. 10

    Season with salt and black pepper.

11. 11

    Serve