If you're running short on ideas for a new side dish try this Italian caprese salad with a twist: pesto sauce is used to dress the tomato and mozzarella salad.
INGREDIENTS
Ingredients
- Margarine3 tbsp
- White wine vinegar2 tbsp
- Tomato600 g, cherry/black/plum, half sliced, half quartered
- Mozzarella2 (125 g each), drained and
chopped
Onion3, spring, white part cut into rings
Basil1/2 bunch, leaves removed
Pesto4 tbsp
INFO BOX
- Preparation time
- Recipe categorySide
- Recipe yield4
PREPARATION
Melt the margarine in a hot pan and leave to cool. Stir in the vinegar and season with salt and ground black pepper.
Arrange the tomatoes and mozzarella on a plate and drizzle with the vinaigrette. Sprinkle with the onion rings and the basil, add the pesto and serve.
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