Oven-Dried Caprese Salad

Serves 2 as a starter

3 thin slices buffalo mozzarella
4 slices oven–dried tomatoes
2 Tbsp. extra virgin olive oil
1 Tbsp. basil leaves, torn
sea salt and freshly ground pepper, to taste

Season tomatoes lightly with salt and pepper. Place alternating layers of tomato and mozzarella in a circle on the plate; garnish with torn basil. Drizzle salad with extra virgin olive oil.

recipe provided by Chef David Degregorio at Pizzeria Via Stato
www.midwesthomemag.com