Caprese Salad 2

Number of Servings: 4

Salad Ingredients:

1 – 200 g container of cocktail-size bocconcini balls (about 1 cup drained), cut in half
1 ½ cups grape tomatoes, left whole if not too large (or use halved cherry tomatoes)
½ cup (125 mL) finely chopped tomatoes
1-2 handfuls of fresh basil leaves

 Pesto Vinaigrette:

1 clove of garlic, minced
1 ½ tablespoons (25 mL) dark or white balsamic vinegar
1 teaspoon (5 mL) honey
1 tablespoon (15 mL) pesto
4 tablespoons (75 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Dark or White Balsamic glaze

Method:

1. Prepare vinaigrette:   Combine garlic, vinegar, honey, and pesto in a salad bowl. Whisk in oil; season to taste.
2. Add bocconcini to the vinaigrette and let sit for at least ½ hour.
3. Just before serving, add tomatoes and fold in basil leaves.
4. Serve salad in individual salad bowls.   Drizzle some balsamic glaze over top of each serving.

Questions and comments are always welcome    alex@chilipeppersandpears.com ^[1]