Caprese Salad with Basil Pesto

This variation of the Caprese Salad (pronounced ka-PRAY-ze) is especially fabulous with locally grown in-season tomatoes. This recipe is super simple to throw together as a light lunch, snack, or appetizer. With just tomatoes, cheese, basil, and pesto, you have yourself a yummy meal.

Ingreadient

• 1 tomato (ripe, any variety)
• mozzarella cheese ((if you can swing it the more expensive stuff is worth it…especially the balls of mozzarella floating in water))
• 1 handful basil (leaves only)
• balsamic vinegar
• salt (to taste)
• pepper (to taste)
• 1 basil pesto (see link below)

Step by step

1. Cut the tomatoes and mozzarella into slices about ¼ inch thick
2. Arrange the tomatoes flat on a plate, top each one with a slice of mozzarella, and then either with whole or sliced basil leaves
3. Sprinkle with a little salt and pepper, if desired
4. Add a dollop or two of basil pesto to the plate
5. Sprinkle with balsamic vinegar Hint: If I am in a hurry I just chop everything up into pieces and throw it all together in a bowl. It tastes just the same that way!