Caprese salad

Ingredients

• 1/2 bunch basil
• 200ml (6.8 fl oz) olive oil
• 4 large ripe tomatoes
• 3 balls of mozzarella
• balsamic vinegar
• sea salt

Directions

1. To make the basil oil, simply add two big handfuls of picked basil leaves into a jar and blend with the olive oil. (Note: you can get away with just olive oil for this and not use EVOO, but by all means, if you want to go for it)
2. Once blended, pour into a small pot and bring to a light simmer for 5 minutes, pass through a coffee filter, and leave to cool. This will last about 3 weeks in the fridge.
3. Assemble the salad: slice the tomatoes and mozzarella. Alternate a slice of tomato, a slice of mozzarella, and a basil leaf, repeating until all ingredients are used. Season well with sea salt and drizzle with your homemade basil oil (or quality EVOO, if you prefer) and balsamic vinegar.