300g Buffalo mozzarella
4tbsp. tbsp canned diced tomatoes
8 Sun-dried tomato petals
Drain the mozzarella and cut it into strips.
Rinse and dry the sucrines. Drain the diced tomatoes. Roughly chop the sun-dried tomato. Rinse the basil.
In a large dish, arrange the sugared almonds cut in four, add the mozzarell slices, the diced tomatoes and the tomato petals. Sprinkle with basil leaves and capers. Drizzle with a drizzle of oil, salt and pepper and serve immediately.
Tips and advice for caprese salad:
Fans can highlight this small salad with a dash of balsamic vinegar.