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.
Servings 4 servings
Calories 300kcal
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
- 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.
- Layer the tomatoes, onions, and mozzarella balls on a platter.
- 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.
Notes
- Heirloom Tomatoes: Try to find a variety of shapes, sizes, and colors for the tomatoes. It makes the salad visually interesting. I used a mixture of Speckled Roman, Green Zebra, German Johnson, Orange Jazz, and Golden Jubilee. Experiment with whatever varieties are available to you!
- Fresh Mozzarella Sizes: Perline mozzarella is 'pearl-sized' and ciliegine is 'cherry sized.' In US supermarkets the smallest size of mozzarella is often called pearls.
- Pesto: You can either purchase the pesto or use your favorite recipe.
- Add Some Extra Virgin Olive Oil! If you wish, drizzle some flavorful, extra virgin olive oil over the top.
Nutrition
Calories: 300kcal