Caprese

Via Kara


Heirloom tomatoes from our Manorun Farm farmshare, fresh mozzarella, maldon salt, pepper, a splash of white balsamic vinegar (I hate the way regular balsamic makes the cheese go pinkybrown) and the most delicious, amazing, fruity Californian olive oil from The Olive Pit on Queen West, all sopped up with some olive foccacia.