Caprese Salad With Balsamic Glaze

Ingredients

• 3 - 4 large slicing tomatoes (I use 2 red and 2 green tomatoes)
• 250 g fresh mozzarella (I use 2 medium mozzarella balls, drained)
• Basil leaves (more than you think you'll need!)
• 2 - 3 tbsp olive oil (or more, if needed)
• Sea salt (to taste, I use maldon salt flakes)
• 2 - 3 tbsp balsamic glaze (be light-handed with the balsamic glaze)

Steps

1. 1

   Remove the stems of the tomatoes. Hull the stem edge.

2. 2

   Slice the tomatoes with a sharp knife, about 5 mm thick. (I like to slice the tomatoes starting from the end of the stem to the blossom end of the tomato, so that you can see the full cross section of the tomatoes.)

3. 3

   Place the tomatoes on a plate and sprinkle some salt over the top. Let them sit while you get the mozzarella ready.

4. 4

   Remove the mozzarella from the whey / brine. Wash under cold water to remove excess salt from the brine.

5. 5

   Slice the mozzarella to create similarly thick slices of cheese (as the tomatoes). A sharp knife will make this easier. If the mozzarella cheese was unsalted, sprinkle some salt on top of the slices.

6. 6

   Ideally, you should have an equal amount of cheese slices to tomato slices, but you can also have 1 slice of cheese for 2 slices of tomatoes as well.

7. 7

   If you have large pieces of basil, you can tear them into smaller pieces. I prefer to leave smaller leaves whole.

8. 8

   Take a large platter or plate to arrange the tomatoes and cheese slices.

9. 9

   Lay out the tomatoes and mozzarella cheese on the plate, slightly overlapping each other. You can either alternate tomato and cheese slices, or plate two tomato slices for 1 slice of cheese.

10. 10

    Sprinkle the basil over the tomato and cheese, OR tuck the basil in between the tomato and mozzarella slices.

11. 11

    Drizzle olive oil, and a small amount of balsamic glaze over the salad. Enjoy!