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Caprese Salad with Pesto

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Caprese Salad with Pesto

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Ingredients

2 large heirloom tomatoes (one yellow/one red), sliced 1/2 inch thick

one basket of baby sunkist or cherry tomatoes, sliced in half

5 large basil leaves, chiffonade

Buffalo Mozzerella

1 tbsp reduced balsamic

1 tbsp olive oil

2 tbsp Pesto

salt & pepper

Instructions

1

On a serving platter, layer the heirloom tomatoes in the center of the plate.

2

Place the Buffalo Mozzerella on top of the center of the tomatoes and scatter the baby tomatoes around the plate.

3

Drizzle the pesto, reduced balsamic and olive oil over the tomatoes and mozzerella. Sprinkle the basil over the dish and season with salt & pepper.