Caprese salad

I started growing basil out of a tin a few months ago. By the end of July, three stalks had sprouted and reached 20+ centimetres. A couple of stalks had also started to bloom. So last weekend, I pinched off the blooms, harvested the leaves, and pruned back the stalks. 

The leaves I harvested was more than enough for me to make two generous plates of caprese salad.

Caprese salad, with homegrown basil

Tomatoes on the vine 

Fresh buffalo mozzarella

Basil leaves

Extra virgin olive oil

Freshly ground mixed peppercorn 

Sea salt 

Simple ingredients and easy to prepare. The result was a beautiful plate of freshness.