Ingredients:

• 2 balls of fresh mozzarella cheese
• 9 medium-sized tomatoes, preferably ripe and juicy
• 1 bunch of fresh basil leaves
• 1 small red onion
• 1/2 lime
• Italian balsamic vinegar
• Himalayan salt (or sea salt), to taste
• Chilli-infused olive oil, for drizzling

Instructions:

1. Preparation:

   • Slice the mozzarella cheese into rounds, about 1/4 inch thick.
   • Wash and dry the tomatoes. Slice them into rounds of similar thickness to the mozzarella.
   • Rinse the basil leaves and pat them dry with paper towels. Remove any tough stems.
   • Peel and thinly slice the red onion.
   • Cut the lime in half.

2. Assembling the Salad:

   • On a large serving platter, arrange the tomato slices, alternating with slices of mozzarella cheese.
   • Tuck basil leaves in between the tomato and mozzarella slices, distributing them evenly across the platter.
   • Scatter the sliced red onion over the top of the salad.

3. Seasoning:

   • Squeeze the juice from the half lime evenly over the salad.
   • Drizzle Italian balsamic vinegar over the salad, ensuring each slice of tomato and mozzarella gets a bit of vinegar.
   • Sprinkle Himalayan salt (or sea salt) over the salad, to taste.

4. Finishing Touches:

   • Drizzle a generous amount of chilli-infused olive oil over the salad, adding a hint of heat and flavor.

5. Serve:

   • Serve the Caprese salad immediately as a refreshing appetizer or a light main course.
   • Optionally, you can serve with crusty bread or a side of mixed greens for a more substantial meal.