# What you'll need:
→ Vegetables & Fruits
01 - 1 pint (300 g) cherry tomatoes, mixed colors if available
02 - 1 cup (150 g) green olives, pitted
03 - 1 cup (150 g) black olives, pitted
04 - 1/2 cup (75 g) mini mozzarella balls (bocconcini)
→ Fresh Herbs & Greens
05 - 1/2 cup (10 g) fresh basil leaves
06 - 1/2 cup (10 g) fresh parsley sprigs
07 - 1/4 cup (5 g) fresh rosemary sprigs
→ Dressing
08 - 2 tbsp extra virgin olive oil
09 - 1 tbsp balsamic glaze (optional)
10 - Freshly ground black pepper, to taste
→ Garnish
11 - Flaky sea salt, to taste
# Method:
01 - Wash and thoroughly dry cherry tomatoes, basil, parsley, and rosemary.
02 - Arrange rosemary and parsley sprigs in a circular wreath shape on a large round serving platter.
03 - Layer cherry tomatoes, green olives, black olives, and mini mozzarella balls alternately atop the herb base to create a complete ring.
04 - Distribute fresh basil leaves evenly throughout the wreath for added color and fragrance.
05 - Drizzle extra virgin olive oil evenly over the assembled wreath; optionally add balsamic glaze in decorative lines.
06 - Sprinkle freshly ground black pepper and flaky sea salt to taste over the entire wreath.
07 - Serve immediately or chill in the refrigerator for up to 1 hour before serving.
