Italian Flag Salad (Caprese)

5.0(7)

So elegant and so simple. This is my little adaptation of the classic Caprese salad...everything is the same except that the fresh basil has been replaced by purchased (or homemade if you have it on hand) pesto sauce. I like this version more because I think the salty/garlicky/nutty pesto does more for the other two ingredients.

by evelynathens·published 2004-04-25

Open original recipe

Cheese

Servings

4 serving(s)

Total time

10 min

prep 10 min

Calories / serving

182 kcal

Ingredients (4)

serves

4 perfect ripe aromatic roma tomatoestomato
2 (4 ounce) fresh mozzarella balls (the kind in liquid)mozzarella
1 (3 1/2 ounce) jar pesto sauce (or homemade if you have the inclination)pesto
olive oilolive-oil

Instructions (10 steps)

01Make sure you serve this on a white platter!
02Wash and dry the tomatoes.
03Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise.
04Arrange slices decoratively on platter.
05Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper.
06Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato.

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Rich recipe — supports nutrition-aware planning.