1 ripe tomato,
4 slices buffalo mozzarella cheese
or 2 balls baby bocconcini (sliced),
1 teaspoon extra virgin olive oil,
2 teaspoons basil pesto sauce,
pinch fresh basil, chopped,
little spring mix salad,
salt and freshly ground
black pepper to taste.
Recipe: Prepare a canapé from the spring mix salad and put over it 4 round slices or 8 half slices of the tomato. Season the tomato to taste and drizzle with olive oil. Put the cheese on top and garnish with little pesto and a leaf of fresh basil. For an additional twist try some walnut oil. This salad is very tasty and elegant, and suitable for a party platter. It can even be prepared a few hours in advance of serving. Also, check my other caprese salad recipe to see a different way of presenting the caprese salad.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.