1 Mozzarella di Buffalo Ball (approx. 1/4 lb or 8 1/4″ slices)
10 Yellow Cherry Tomatoes
1 Cup Nicoise Black Olives
1 Meyer Lemon
1 Tbsp. Black Sea Salt
1/2 Cup Black Olive Tapenade
1 Cup Balsamic Vinegar (or store-bought balsamic reduction sauce)
Slice the mozzarella. On your serving plates, place two slices of the mozzarella. Rub the top of each slice with a fine layer of tapenade. Slice two of the cherry tomatoes in 1/2 and place two slices on each mozzarella slice. Layer the mozzarella slices to just slightly overlapping.
Zest the meyer Lemon. Sprinkle the lemon zest over the mozz slices. Sprinkle the olives over the top of this and around the plate. Then sprinkle the finely grated black salt over top of the whole plate.
Finally, in a saute pan, bring the balsamic vinegar to a low boil and reduce until thickened. Cool slightly and drizzle over the entire plate making sure to hit the mozz slices.
Could it be easier? No. Does it look amazing? Yes.
Have other variations of Insalata Caprese that you have tried beyond the traditional basil pesto? Please share!