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.
- 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