Saturday, December 11, 2010

Insalata Caprese with Pesto Vinaigrette Salad

1/4 cup BUITONI Refrigerated Pesto with Basil
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
3 vine-ripened or heirloom tomatoes
8 ounces fresh mozzarella cheese
1 tablespoon chopped fresh basil (optional)
Salt and ground black pepper (optional)

  1. Combine pesto, oil and vinegar in small bowl; set aside.
  2. Slice tomatoes and cheese into 1/4-inch-thick slices. Layer or stack tomatoes and cheese on a serving platter. Drizzle pesto dressing over top. Garnish with fresh basil and season with salt and pepper.

Makes 6 servings.
Estimated Times
Preparation Time: 10 mins

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