Caprese Salad with Pesto Dressing

Ingredients

• Mozzarella cheese

  Whole milk

  8 slices or 227g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 62g

• Tomatoes

  Red, ripe, raw, year round average

  8 slice, medium or 160g

• Basil

  Fresh

  4 leaf, whole or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Vinagre Balsamico de Modena

  Borges

  ½ tbsp or 50g

• Honey

  Pure Clover - Kroger

  ½ tbsp or 11g

Directions

1. DIRECTIONS 1. Slice the tomatoes about 1/4″ thick. On a big platter alternate the sliced mozzarella cheese, tomatoes, and basil leaves in long rows down the plate. Chop several leaves of basil and sprinkle on top. This Caprese salad can be refrigerated for several hours until ready to serve.
2. The dressing: 1. Combine olive oil, balsamic, honey, salt and pepper in a small container and mix well. 2. Just before serving, drizzle the dressing using big wide passes back and forth over the tomatoes and mozzarella, onto the edges of the platter. Mix pesto with a bit of olive oil and drizzle of the salad and serve immediately.
3. (source: https://www.eatwell101.com/caprese-salad-recipe)

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