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



1. Chill the salt block in the refrigerator for at least 2 hours.

2. Chop tomato and mozzarella into thick 1/4 inch slices. Roll up basil and chop into thin strips.

3. Place tomato, mozzerlla, and basil on block in a circular form, alternating ingredients. 

4. Drizzle on balsamic and olive oil to taste


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

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