Caprese salad with mozzarella, tomatoes and basil

Ingredients

for 1 servings

• Mozzarella150 g (5.3 oz)
• Tomatoes150 g (5.3 oz)
• Arugula60 g (2.1 oz)
• Olive oil25 g (0.9 oz)
• Pine nuts15 g (0.5 oz)
• Fresh basil5 g

Directions

1. Cut the mozzarella and the tomatoes into even slices about 5 mm thick.
2. Toast the pine nuts dry in a pan over medium heat for 2 to 3 minutes, stirring, until golden. Leave to cool slightly.
3. Wash and dry the arugula, then spread it as a bed on the plates.
4. Alternate the tomato and mozzarella slices attractively over the arugula.
5. Drizzle with olive oil, season with salt and pepper.
6. Scatter over the basil leaves and the toasted pine nuts, then serve at once.