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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
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