Cut out the dark part of the tomato by carving a small hole at the top.

Then, cut the tomato into slices, approx. 1 cm wide.

Slice the mozzarella and try to keep them the same width also.

Put the largest slice of tomato at the bottom, creating your first layer.

Add a sprinkle of salt, dried herbs and a few light drops of extra virgin olive oil.

Add a slice of mozzarella on top of the tomato and drizzle with balsamic glaze.

Repeat steps 4-7 using a smaller slice of tomato each time (in the order they were cut in).

Finish the caprese salad with the top of the tomato and fill the hole with fresh basil leaves.