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Pesto Caprese Salad
  • 1 pint grape or cherry tomatoes
  • 1 tsp salt
  • 8 oz fresh mozzarella balls
  • 2 tbsp pesto sauce
  • 2 to 3 tbsp extra-virgin olive oil
  • balsamic glaze (drizzle on)
  • fresh basil
Directions
Cut grapes in half. In a large bowl, add tomatoes. Sprinkle with salt. Drain fresh mozzarella and toss fresh mozzarella balls, pesto sauce, olive oil, balsamic glaze, and fresh basil into the bowl. Taste for seasoning. **Recipe notes: Mozzarella balls may be called Ciliengine or Bocconcini I suggest using refrigerated pesto sauce
Provided by:
Modern Honey

Where You Can Buy Ingredients:

Farmers
Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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