4 “perini” tomatoes
capers 2 table spoons
a stalk of celery
1 medium-size carrot
some basil leaves
extra-virgin olive oil 6 table spoons
Balsamic Vinegar of Modena Ponti 3 table spoons
Carve the tomatoes so that the sliced mozzarella can be placed inside them. Dice the carrot and celery and place them in a bowl, add the capers, oil, the Balsamic Vinegar of Modena Ponti, salt and pepper. Pour the mix on the tomatoes with mozzarella, the seasoned chopped vegetables, the thinly sliced basil leaves and sprinkle a few drops of Balsamic Vinegar of Modena Ponti.