Made with fresh Hawaiian heirloom pineapple and beefsteak tomatoes, fresh sea asparagus and fresh mozzarella cheese.

2 Hawaiian Heirloom Pineapple Tomatoes
2 Hawaiian Heirloom Tomatoes (red)
1/4 cup Japanese rice wine vinegar
handful fresh sea asparagus
8 ounces fresh mozzarella balls
1/4 cup extra virgin olive oil
pinch Hawaiian alae salt
fresh ground black pepper

Cooking Process:
Slice tomatoes thinly and layer in shallow pan or dish. Add sea asparagus and mozzarella. Sprinkle with alae salt and pepper. Drizzle with olive oil and vinegar. Allow to marinate for 15 minutes before serving.

source: http://www.cookinghawaiianstyle.com/hawaiian-recipes/recipes/detail/2673/hawaiian-style-caprese-salad-w-sea-asparagus