Caprese Salad

🧂 Ingredients

• 3 whole beef steak tomatoes
• 8 ounces fresh mozzarella cheese
• 10 basil leaves

  washed and dried
• 1/3 cup pine nuts
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• sea salt

  to taste
• fresh ground black pepper

  to taste

Instructions

• 1 Heat a small skillet over medium heat, place pine nuts in skillet and move
  around continuously until they start to brown and smell nutty, remove pan to a
  dish or a plate. Otherwise they will continue to brown in the warm pan and could
  burn.
  
  Do not walk away from this is a step you much keep an eye on.
• 2 Wash and slice tomatoes in to 1 cm thick slices.
• 3 Cut mozzarella into as many slices as you have tomato slices.
• 4 Wash and dry one basil leaf for every tomato slice, if the leaves are large and
  you don't have enough you can cut them in half.
• 5 On a flat serving platter with a bit of a lip to hold in juices. (honestly a
  dinner plate will do!) Layer tomatoes, mozzarella, basil leaves, then drizzle
  with olive oil, balsamic vinegar, sprinkle with toasted pine nuts and top it off
  with salt and pepper.

Nutrition Info