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.
How pretty is that? You are an artist besides being a great cook.