Deconstructed Caprese Salad

Yes, I like to play with my food.

Here is yesterday's lunch.

I used a big ball of fresh mozzarella (the kind packed in water) and shredded it into pieces.

I am making the most of my 4 tomatoes that I have in the garden, using one on a tartine, the other in a quinoa salad, and the last 2 in this salad.

I scattered some sliced kalamata olives, pretty parsley flowers, lavender and purple and green basil, all from my driveway garden (well, not the olives).

Sprinkled everything with some fleur de sel and drizzled w/ some good olive oil.

If you are a purist, then omit the balsamic syrup, however, I love the taste with the ripe Jersey tomatoes.

Lunch is served.


mil said…
How pretty is that? You are an artist besides being a great cook.
Anonymous said…
Did you see Sam Sifton's Buvette article in the NYT yesterday? Well I made JW's Vichy carrots and they were fantastic. Haven't been to the restaurant yet but it's on my list! Thanks for the into, Ms. Snacks - I wouldn't have tried the recipe if I hadn't known about the chef/cookbook/joint thru your blog. ps rushing out the door to a teenage rendezvous chez McDonald's, my son grabbed a carrot and said it was good
Joan Nova said…
So pretty — still wish you’d join our cooking club!!
Now that's art on a plate! Beautiful composition!