Caprese Salad Stacks

- 6 ripe medium to large tomatoes; use vine or heirloom tomatoes
- 500g of fresh mozzarella of your choosing
- 1 cup purple basil leaves (green are also suitable)
- 4 Tbsp Tweed Real Food Cheeseboard Splash Balsamic Vinegar
- 4 Tbsp virgin olive oil
- 2 Tsp Tweed Real Food Wild Porcini Salt

Optional - slices of sourdough to soak up the juices

METHOD

Slice; quarter or halve the tomatoes, based on your preferred salad presentation.

Slice; quarter or halve the mozzarella whole.

Drizzle the tomato and mozzarella salad with olive oil and Cheeseboard Splash Balsamic Vinegar.

Top with fresh basil and Wild Porcini Salt.

Serve immediately.