Caprese Salad with Hard-Boiled Eggs - Ohio Eggs

Ingredients

8 large Ohio hard-boiled eggs, quartered

4 medium-sized tomatoes, each cut into 8 wedges

1 cup crumbled fresh mozzarella

Olive oil

Balsamic vinegar

Coarse sea salt

Freshly ground pepper

6-8 fresh basil leaves

Directions

Start with 8 hard-boiled, cooled eggs. You can find our favorite method here!
On a salad plate, alternate 8 tomato wedges with a quarter of a hard-boiled egg. Sprinkle with ¼ cup mozzarella. Repeat with three more plates.
Drizzle each plate with olive oil and balsamic vinegar. Sprinkle with coarse sea salt and freshly ground pepper.
Chiffonade Method for Cutting Basil: Place 3-4 large leaves or 4-6 small leaves on top of each other, with the largest on the bottom. Roll them tightly into a firm cylinder, tucking in the top and bottom edges. Finish by slicing crosswise into thin strips. Garnish each plate with basil.