Recipes

Caprese Salad with Pesto

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.

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