This vibrant Caprese salad is a refreshing combination of juicy, ripe tomatoes and creamy fresh mozzarella, enhanced by our tangy Pomegranate Balsamic Vinegar and aromatic Basil Olive Oil. Honey adds a subtle sweetness that balances the acidity of the balsamic, while fresh basil leaves contribute a fragrant herbal note. The result is a bright, flavorful dish that’s both satisfying and light.

I N G R E D I E N T S :

• 4 ripe tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
• 1/4 cup Rocky Mountain Olive Oil Basil Infused Olive Oil
• 1 tbsp honey
• 1 cup fresh basil leaves
• salt and pepper, to taste

I N S T R U C T I O N S :

1. Arrange the tomato and mozzarella slices on a serving platter, alternating them.
2. In a small bowl, whisk together the Pomegranate Balsamic, Basil Olive Oil, and honey.
3. Drizzle the balsamic mixture over the tomatoes and mozzarella.
4. Scatter fresh basil leaves over the salad and season with salt and pepper.
5. Serve immediately or refrigerate until ready to serve.