Is there anything more perfect than a Caprese salad during the summer? Not in our minds—but by the time August rolls around, we’ve eaten so many we’re red in the face. This twist on the classic is genius in its presentation. The Hasselback cut seems fancy, but it’s actually super easy. Your friends will be impressed!
Ingredients:
- 6 oz. fresh mozzarella (preferably bocconcini), sliced into small rounds
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. Italian seasoning
- 1 tsp. flaky sea salt (such as Maldon)
- Freshly ground black pepper
- 6 plum tomatoes
- 6 fresh basil leaves, torn
- Balsamic glaze, for drizzling
Directions:
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