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3 fresh basil leaves, chiffonade cut
2 whole Capari or Roma tomatoes
5 small marinated mozzarella balls with olive oil marinade
1 pinch Flake salt
balsamic vinegar reduction for garnish
10 Arugula leaves for garnish
1
Slice tomatoes into rings. Set aside.
2
Drizzle a serving plate with balsamic vinegar reduction in a cool pattern. I do a zig zag shape for square plates.. Make your own reduction or buy from the grocery store, usually right next to the balsamic vinegar.
3
plate the arugula, tomatoes, marinated mozzarella balls with a little of the marinade. Sprinkle with some flak salt and the basil. Serve.
Ingredients
3 fresh basil leaves, chiffonade cut
2 whole Capari or Roma tomatoes
5 small marinated mozzarella balls with olive oil marinade
1 pinch Flake salt
balsamic vinegar reduction for garnish
10 Arugula leaves for garnish