Thinly sliced pink and black tomatoes with stracciatella, Kalamata olives, green olives, kapia peppers and sun-dried tomatoes. Finished with lemon oil, balsamic glaze, parsley and vegetable marinade.
Salad with pink and yellow tomatoes, sun-dried tomatoes, olives, anchovies, capers and pickled onion. Served with creamy stracciatella, fresh basil, olive oil, balsamic glaze and crunchy croutons.
