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

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


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


Leave a comment (all fields required)

Comments will be approved before showing up.