Caprese Recipe
Field Greens | Fresh Mozzarella | Heirloom Tomato | Basil Chiffonade | Pesto
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Ingredients
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Field Greens
Fresh Mozzarella
Heirloom Tomato
Basil Chiffonade
Pesto
Method
Preparation
- 1
Prepare the Field Greens
In a large bowl, place 4 cups of mixed field greens. Rinse them under cold water and gently pat them dry with a clean kitchen towel or paper towels.
- 2
Slice the Mozzarella
Take the 8 oz of fresh mozzarella cheese and slice it into 1/4 inch thick rounds. Set aside.
- 3
Prepare the Heirloom Tomatoes
Wash the 2 heirloom tomatoes thoroughly. Cut them into thick slices, about 1/4 inch each. Set aside.
- 4
Chiffonade the Basil
Stack the fresh basil leaves together, roll them tightly, and slice them thinly to create chiffonade. You should have about 1 cup of chiffonade basil.
Assembly
- 5
Layer the Ingredients
On a large serving platter or individual plates, start with a bed of prepared field greens. Arrange the sliced heirloom tomatoes and fresh mozzarella cheese on top.
- 6
Add Basil and Pesto
Sprinkle the chiffonade of basil over the tomatoes and mozzarella. Drizzle 1 cup of pesto sauce evenly over the entire salad.
Serving
- 7
Serve
Serve immediately as a fresh appetizer or salad. Enjoy!