Deconstructed Caprese Salad


  • 4 med to large different heirloom tomatoes
  • 8-10 ounces fresh mozzarella cheese, thinly sliced
  • 8 teaspoons prepared light balsamic vinaigrette dressing
  • Kosher salt and freshly ground pepper to taste

  • 4 teaspoons prepared pesto
  • Balsamic glaze
  • 1/4 cup thinly sliced basil


    Trim the tomatoes into a large cube leaving only the fleshy part. Slice the tomatoes into 1/2-3/4 inch slices and place on paper towels to drain off excess moisture. (Try to get 4 slices per tomato then cut each slice in half on the diagonal.) Arrange the slices by alternating the tomato slices with the mozzarella slices in a column. Season them with salt and pepper and drizzle with the salad dressing. Garnish with the prepared pesto, balsamic glaze and thinly sliced basil. Serves 8.
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