A few weeks ago I whipped up a tasty little pesto made with baby kale … and then promptly proceeded to use it to make these easy peasy “pesto Caprese stacks.”
My take on a traditional Caprese salad, this super simple recipe combines just three ingredients (not counting the salt and pepper, natch). In fact, it’s so simple that you really don’t need a recipe … but I’ll go ahead and give you one anyway!
Pesto Caprese Stacks
- 4 ripe tomatoes, any variety
- 8 ounces fresh mozzarella cheese
- 1/4 cup pesto, any variety
- Salt and pepper, to taste
1. Slice the tomatoes and cheese into 1/4-inch-thick slices. Layer or stack the slices, alternating between tomatoe and cheese, on a plate.
2. Top each stack with 1 tablespoon of pesto, then season with salt and pepper as desired.
I told you it was simple. And it’s a great way to use up all the beautiful heirloom tomatoes that you just can’t help from buying at the farmers’ market. Come on, you’ve been there, right? You spy the gorgeous tomatoes, sitting there so innocently. You walk closer ~ just to appreciate their beauty ~ and then you hear them calling. “Take me home. Take me home,” they say. And you do. Wait. That’s never happened to you? Okay, it must just be me then.
Anyway … I should also mention that this salad is pretty versatile too. You could chop the tomatoes instead of slicing them, cube the mozzarella, toss together with the rest of the ingredients, and then serve over salad greens or grilled chicken. Or you could place the tomato and mozzarella on slices of crusty sourdough, top with the pesto and another slice of bread, and have yourself a delicious Caprese sandwich. Oh, what’s that? You want to grill the sandwich instead? Okay, go for it!
Whatever way you prepare these “pesto Caprese stacks,” I’m pretty sure you’ll love it! Enjoy!