Caprese Salad with Genovese Pesto
- 4 ripe tomatoes
- 200g of buffalo mozzarella
- 2 tablespoons of Genovese pesto by “Fattorie Umbre”
- Fresh basil leaves
- 2 tablespoons of extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Slice the tomatoes and buffalo mozzarella into thin, even slices.
- Arrange the tomato and mozzarella slices alternately on a serving platter, creating a fan-like pattern or slightly overlapping them.
- Add fresh basil leaves between the tomato and mozzarella slices.
- Using a teaspoon, place the Genovese pesto over the mozzarella and tomato slices.
- Drizzle extra virgin olive oil over the Caprese salad.
- Season with salt and freshly ground black pepper to taste.
- Serve the Caprese Salad with ready-made Genovese pesto as an appetizer or side dish. It’s perfect for accompanying summer grills or as a light dish on warm summer days.
This recipe is a quick and delicious way to prepare a Caprese Salad with Genovese pesto. Enjoy your meal!