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Caprese Tower Salad

Course: Side Dish/Salad
Servings: 2 -3
Author: Hip Foodie Mom

Ingredients

  • 2 large beefsteak tomatoes sliced (or I would try an heirloom tomato)
  • 2 large yellow tomatoes or yellow bell peppers sliced
  • Fresh mozzarella cheese sliced
  • 1-2 teaspoons olive oil
  • 1 -2 tablespoons balsamic vinegar
  • Salt and freshly ground pepper
  • Garnish: fresh basil leaf; torn and pine nuts optional
  • FOR THE PESTO::
  • 2 cups packed fresh basil leaves
  • 2-3 cloves garlic
  • 1/4 cup pine nuts
  • 1 cup good extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 – 1 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  • Wash and slice all the tomatoes. Slice the mozzarella.
  • TO MAKE THE PESTO:
  • Rinse or clean the basil well with water and dry with a paper towel. (If you need to store them: store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.)
  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmigiano-Reggiano and puree for a minute. I also added the salt and pepper into the food processor but you can season later when serving.
  • ASSEMBLE:
  • Drizzle a little olive oil on the plate
  • Stack tomatoes and mozzarella (alternate each one according to the photo or however you wish)
  • Top with the pesto
  • Drizzle balsamic vinegar on top (and a dash of olive oil if desired), season with salt and pepper and top with freshly torn basil and pine nuts (optional)