Caprese Salad with Grapefruit White Balsamic & Basil Olive Oil
8 oz. Fresh mozzarella, sliced 1⁄4 inch thick
3-4 Large grapefruit, peeled and sliced 1⁄4 inch thick
3-4 Large Heirloom tomatoes, sliced 1⁄4 inch thick
10-12 Fresh basil leaves,
1⁄4 Cup Coronado Taste of Oils Grapefruit White Balsamic
1⁄4 Cup Coronado Taste of Oils Basil Olive Oil
Pinch of salt
Wash and slice tomatoes and grapefruit.
Slice mozzarella while still cold, but time it to serve at room temperature.
On a serving platter, place slices of tomato, grapefruit and mozzarella alternately to form a pretty pattern.
Pour over fruit and cheese and then top with fresh basil leaves.