Caprese di Linea Osella

Method

Cube the cherry tomatoes and dress them with extra virgin olive oil and salt
Drain the dried tomatoes and dry them with kitchen paper. Finely chop the pistachios.
Cut the cheeses horizontally in half.
Top the cheeses with the dried tomatoes and a few pistachios. Garnish with the chopped tomatoes, pistachios, basil and a drizzle of raw oil. Serve with a few Lollo lettuce leaves.