Caprese salad with basil-spinach pesto
Caprese salad is one of my go-to recipes when I have no time or inclination to cook. It is fresh, quick and delicious. The secret is to use the best quality ingredients you can find.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 -4 servings 1x
Ingredients
Scale
- 1 ball of fresh Buffalo mozzarella
- 2–4 multi colored heirloom tomatoes, about 2 pounds total
- A big handful of fresh basil
- 1/2 cup basil-spinach pesto, or other pesto
- Good quality first-press virgin olive oil for drizzling
- Flakey sea salt such as Maldon
- Fresh ground pepper
Instructions
- Slice the heirloom tomatoes, about 1/3″ thick. Arrange half the tomatoes side-by-side on a serving platter, alternating different colors and sizes of tomatoes. Sprinkle with salt and pepper.
- Slice the buffalo mozzarella into 1/3″ slices and layer over tomatoes. Put a spoonful of pesto on top of each slice of mozzarella. Layer the remaining tomatoes on top of the mozzarella.
- Drizzle olive oil over the tomatoes. Sprinkle with salt and pepper. Tuck fresh basil leaves around the tomatoes.