Roman Caprese Salad

Serves 6 as a side

Roman Caprese

By Camille Styles

Ingredients

  • 2 handfuls arugula
  • 6 roma tomatoes
  • 1 ball of mozzarella di bufala
  • 10 Castelvetrano olives
  • 2 tbsp olive oil
  • 1 tsp red wine vinegar
  • Maldon sea salt to taste

Instructions

  1. Cut up tomatoes into quarters and add on top of arugula.
  2. Cut up mozzarella into small pieces and place over top of arugula.
  3. Place olives around the outside of the dish.
  4. Drizzle with olive oil and red wine vinegar.
  5. Top with sea salt to taste.