Caprese Salad

Ingredients

• fresh mozzarella3.17 oz (90 g)
• tomatoes3.53 oz (100 g)
• capers in brine0.35 oz (10 g)
• fresh basil0.35 oz (10 g)
• arugula0.53 oz (15 g)
• prepared balsamic vinaigrette0.71 oz (20 g)
• prepared basil pesto0.53 oz (15 g)
• sun-dried tomatoes in olive oil0.53 oz (15 g)
• fresh thyme0.07 oz (2 g)
• fresh sage0.11 oz (3 g)
• extra-virgin olive oil0.53 oz (15 g)

Directions

1. Cut the tomatoes and mozzarella into 6–7 slices each.
2. Dice the sun-dried tomatoes.
3. Strip the thyme leaves from the stems.
4. Combine the pesto and olive oil.
5. Alternate the tomato and mozzarella slices on a plate and drizzle with balsamic dressing.
6. Arrange the sun-dried tomatoes and herbs alongside.
7. Drizzle with the pesto-oil mixture.
8. Top with capers and basil leaves.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.