INGREDIENTS LIST
3 – 5 tomatoes depending on the size
1 16 oz. or more mozzarella cheese
Fresh basil, some chopped and some for decoration
2 tablespoons olive oil + 1 teaspoon to mix with pesto
2 tablespoons balsamic vinegar
1 teaspoon honey
Salt and fresh cracked pepper
1 tablespoon basil pesto
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. 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. Notes:
For low-carb and keto diet, skip the honey and replace balsamic with white wine vinegar.