Ingredients
Equipment
Method
- Prepare your workstation by draining the mozzarella balls and patting them gently with a paper towel to remove excess moisture.
- Wash and dry your tomatoes and basil leaves.
- Slice pitted black olives in half horizontally, then thinly slice one half into rings for the 'iris'. Create a small dot using a hole punch or finely minced olive for the pupil.
- Using a paring knife or melon baller, carefully scoop out a small cavity from the top of each mozzarella ball to create a space for the olive rings.
- Gently press an olive ring into the cavity and place the small dot of olive in the center. Repeat for all mozzarella balls.
- Slice tomatoes in half and score thin, squiggly lines for 'bloodshot' veins.
- Arrange tomato halves and basil leaves on a large platter or round dish.
- Gently place the finished 'eyeballs' on the platter among the tomatoes and basil.
- Drizzle generously with olive oil and balsamic glaze. Finish with sea salt and black pepper.
- Serve immediately and enjoy the reactions!
Nutrition
Calories: 120kcalCarbohydrates: 6gProtein: 7gFat: 7gSaturated Fat: 2gCholesterol: 15mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 40IUVitamin C: 3mgCalcium: 25mgIron: 0.5mg
Notes
For best results, assemble the salad just before serving. Freshness really matters for this dish, especially the basil and mozzarella.
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