Tomato and Mozzarella Salad with Himalayan Pink Salt
A simple, yet incredibly flavoursome, tomato and mozzarella salad flavoured with garlic-infused Himalayan pink salt. Serve with crusty bread as a simple lunch.
Arrange a layer of baby leaf salad on a large serving platter.
Finely slice one red onion using a mandolin slicer and arrange over the top of the salad leaves.
Thickly slice your tomatoes and arrange in a single layer over the sliced onion.
Tear the buffalo mozzarella into pieces and scatter over the top of the tomatoes.
Place the olive oil and balsamic vinegar in a small jar. Season with the salt and Himalayan pink crystal organic garlic seasoning salt. Shake well to combine and drizzle over the top of the salad.
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Notes
Leftovers
This salad will keep for up to two days in the refrigerator.