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Heirloom tomatoes are sliced up with sweet onions and mozzarella pearls and then drizzled with balsamic pesto in this caprese salad. | justalittlebitofbacon.com

Heirloom Tomato Caprese Salad with Balsamic Pesto

Heirloom tomatoes are sliced up with sweet onions and mozzarella pearls and then drizzled with balsamic pesto in this caprese salad.
Course Salad
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 300 kcal
Author Just a Little Bit of Bacon

Ingredients

  • 2 lb mixed heirloom tomatoes
  • 1/2 medium sweet onion, cut into 1/4 inch slices
  • 4 oz small mozzarella balls, perline or ciliegine

Balsamic Pesto

  • 1/2 cup prepared pesto
  • 1 tbsp balsamic vinegar

Instructions

  1. Cut the tomatoes according to the size and shape of the tomato. Cut large, round tomatoes into 1/4 inch round slices. Cut small, cherry sized tomatoes into halves. And the elongated tomatoes (like the Speckled Romans I used) are best cut down the long way so their shape and coloring is shown.
  2. Layer the tomatoes, onions, and mozzarella balls on a platter.
  3. Mix the pesto and balsamic together. Taste and add more balsamic if needed. Drizzle some of the balsamic pesto over the salad, saving the rest for the table.

Recipe Notes

Try to find a variety of shapes, sizes, and colors for the tomatoes. It makes the salad visually interesting.

Perline mozzarella is 'pearl-sized' and ciliegine is 'cherry sized.' In US supermarkets the smallest size of mozzarella is often called pearls.

You can either purchase the pesto or use your favorite recipe.

If you wish, drizzle some flavorful, extra virgin olive oil over the top.

I used a mixture of Speckled Roman, Green Zebra, German Johnson, Orange Jazz, and Golden Jubilee. Experiment with whatever varieties are available to you!