Caprese tomatoes with pesto and mozzarella

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   It is better to use store-bought pesto sauce, if possible, then Italian production. Italian pesto has a completely different taste than ours. I have 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.

3. Step 3:

   

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

4. Step 4:

   

   Remove the mozzarella from the brine, dry and cut into thin slices. The larger the mozzarella ball, the better: it is more convenient to cut it. Mozzarella comes in two types; yellowish semi-hard for pizza and brine soft, white. We'll need pickled mozzarella.

6. Step 5:

   

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

7. Step 6:

   

   Lay tomatoes and mozzarella on the dish a little overlap, alternating. Add a little salt to the tomatoes and cheese. However, before you salt the salad, taste your pesto sauce. Usually it is moderately salty, but there are also jars with a small excess of salt. If the pesto is already salty, then you do not need to salt the salad additionally.

8. Step 7:

   

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

9. Step 8:

   

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