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Caprese salad with mozzarella and cherry tomatoes



Ingredients (2 people)

Caprese salad

  • Olive oil 10ml
  • Mozarella 200g
  • Red butterhead 100g
  • Baby leaves 100g
  • Pitted olives 0,1 bolsa
  • Cherry tomatoes 20g

Pesto dressing

  • Fresh basil 10ml
  • Unshelled pine nuts 100g
  • Olive oil 10ml
  • Garlic 10g
  • Parmesan cheese 30g
Difficulty: Easy
Preparation time: 8 min.
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Method

Caprese salad

  • Thinly slice the mozzarella and set aside.
  • Cut the cherry tomatoes in half.
  • Slice the pitted olives.
  • Cut the red butterhead into small pieces.
  • Clean the stems of the baby leaves and set aside.
  • Place into a bowl with ice and water.
  • Add to the other vegetables and set aside for plating.

Pesto dressing

  • Clean the basil.
  • Put the garlic, basil, oil and Parmesan cheese in a mortar and grind into a paste (a blender can also be used).

What you'll need

  1. Sharp knife
  2. Peeler
  3. Chopping board
  4. 1 litre tupperware container
  5. Blender

Preparation

  1. Once all the ingredients have been cut, place them on a tray for plating.
  2. Place the mozzarella, tomato and olives into a bowl.
  3. Set aside these ingredients for later.

Serving

  1. Drizzle a little pesto on top of the mozzarella and the olives.
  2. Place the finely sliced butterhead on the plate.
  3. Cover with the Primaflor baby leaves to get an easy but highly nutritious dish.

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