Pink Himalayan Salt Block Recipe Salad Salt Salt Block Cooking Summer Food

Layered Caprese Salad with Balsamic and Olive Oil on a Salt Block

Name: Layered Caprese Salad with Balsamic and Olive Oil on a Salt Block
Yield: 2
Ingredients: 1 9 inch round salt block; 1 fresh tomato; 4 ounces fresh mozzarella; 1 bunch of fresh basil; 1 tablespoon white balsamic vinegar; 1 tablespoon extra virgin olive oil

Jul 07, 2015

A refreshing and comforting salad, drizzled with Italian balsamic and buttery smooth olive oil, and salted by sitting on top of a plate made of Himalayan Pink Rock Salt.

Serves 2

Ingredients:

1 9 inch round salt block
1 fresh tomato
4 ounces fresh mozzarella
1 bunch of fresh basil
1 tablespoon white balsamic vinegar
1 tablespoon extra virgin olive oil

Chill the salt block in the refrigerator for at least 1 hour.

Chop tomato and mozzarella into thick 1/4 inch slices. Roll up basil and chop into thin strips. Place tomato, mozzarella, and basil on block in a circular form, alternating ingredients. Drizzle on balsamic and olive oil to taste. Et voila!

Recipe adapted from Mark Bitterman's best-selling cookbook Salt Block Cooking