1 ripe tomato, 1 ball Bocconcini cheese (unripened mozzarella) about 3 oz., 1 Tbsp. basil pesto, 1 pinch spring mix salad, 1 fresh rosemary sprig, 1 cucumber slice, 1 cherry tomato,
a drizzle of sweet balsamic reduction,
salt and pepper to taste.
Recipe: Slice the bocconcini cheese ball to 4 slices and the tomato to 5 slices. Alternate the tomato and bocconcini cheese slices one on top of the other, seasoning every tomato slice with little salt and every bocconcini slice with some pesto sauce. Prepare a spear from the rosemary sprig and stick it through the cherry tomato and cucumber slice, and then through the caprese salad. Spread the spring mix salad on the bottom of a pasta bowl and drizzle little balsamic reduction over it. Serve the caprese salad over the spring mix and sprinkle with freshly chopped parsley. Also see my other caprese salad recipe.
