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

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

Jul 07, 2015by The Meadow NW 23rd

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.

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

The Meadow

Rated 3.8 stars by 4 users

Servings

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

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

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Directions

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!