Caprese salad

Ingredients:

• 4 large ripe tomatoes (about 800g), sliced into 1/4 inch thick rounds
• 450g fresh mozzarella cheese, sliced into 1/4 inch thick rounds
• 1 cup (25g) fresh basil leaves, washed and patted dry
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) balsamic vinegar reduction
• 1/2 teaspoon (3g) sea salt
• 1/4 teaspoon (1g) freshly ground black pepper
• 2 tablespoons (8g) pine nuts, toasted (optional)

Instructions:

1. Arrange the tomato slices on a large serving platter, slightly overlapping each slice.
2. Place a slice of fresh mozzarella cheese on top of each tomato slice, ensuring even coverage.
3. Tuck fresh basil leaves between the layers of tomato and mozzarella, distributing them evenly across the platter.
4. Drizzle extra virgin olive oil evenly over the salad, making sure each layer is lightly coated.
5. Drizzle balsamic vinegar reduction over the top of the salad to add a sweet tangy flavor.
6. Sprinkle sea salt and freshly ground black pepper evenly over the salad to enhance the natural flavors.
7. Optional: Sprinkle toasted pine nuts over the salad for extra crunch and flavor.
8. Let the salad sit for about 5-10 minutes at room temperature to allow the flavors to meld together before serving.

Notes:

For best results, use the freshest ingredients you can find, as the simplicity of this dish relies on the quality of its components. The balsamic vinegar reduction can be made by simmering balsamic vinegar until it thickens, or you can purchase it pre-made. This salad is best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to a day. Enjoy as a starter or a side dish to grilled meats or pasta.