Caprese tomatoes with pesto and mozzarella

2 servings
10 min

How to make Caprese tomatoes with pesto and mozzarella? First, prepare the necessary ingredients. The color scheme of the caprese completely coincides with the flag of Italy - green-white-red - therefore is considered the gastronomic symbol of this country. For this reason, the basil in the classical caprese can only be green.

It is better to use pesto sauce in store, if possible, then Italian-made. Italian pesto has a completely different taste than ours. I made pesto many times with the same set of ingredients, but the taste of the sauce is still different from the original. However, if there is a desire to make pesto yourself, I will leave a link to this sauce under the recipe.

Wash the tomatoes, dry and cut into thin circles. If the tomato is large, one is enough, if it is medium, then you will need two pieces.

Remove the mozzarella from the brine, dry and slice thinly. The larger the ball of mozzarella, the better: it is more convenient to cut it. Mozzarella comes in two species; yellowish semi-solid for pizza and brine soft, white. We'll need brine mozzarella.

Rinse basil and dry. You can collect leaves from the twigs in advance. If there are few leaflets on the branch, take 2 sprigs of green.

Place a little overlapping on the dish, alternating, tomatoes and mozzarella. Lightly salt the tomatoes and cheese. However, before salting the salad, taste your pesto sauce. Usually it is moderately salty, but jars with a slight excess of salt come across. If the pesto is already salty, then you do not need to salt the salad in addition.

Arrange the basil leaves on top. Spread the pesto sauce over the top.

Drizzle the salad with olive oil and serve. Enjoy your meal!