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
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.