Summer Salad

One of our starters in the restaurant at the moment is a twist on a Caprese salad. We use buffalo mozzarella from our friends at Bobalis farm, and instead of tomato, we’re making the most of the delicious watermelons which are in season right now. The buffalo bresaola and dehydrated olive add a bit of saltiness, and the balsamic reduction and basil leaves call back to the classic Caprese salad.