Pesto Caprese

Ingredients

• 8 tablespoons extra virgin olive oil, divided

• 1 cup cherry tomatoes, halved (Freitas Farm)

• 2 tablespoons red wine vinegar

• Pinch of salt and pepper

• Bag of Croutons (Kneady Mama Sour Dough) 

• 8 ounces fresh mozzarella cheese, torn into pieces (The Farmhouse Meats and Cheese) 

• 8 oz  Pesto (Lara’s Cuisine) 

• Serve with a Rib Eye or Sirloin steak from Dias and Daughters 

Instructions

Slice the tomatoes in half and place in a colander over a large bowl. Add 3 tablespoons of olive oil to the tomatoes and sprinkle with salt and pepper. Stir the tomatoes occassionally, allowing the juices to drain into the bowl below the colandar which will be used for the dressing.

Remove the colander with the tomatoes from the bowl and set aside. Add the remaining olive oil (5 tablespoons), and red wine vinegar to the tomato juice and whisk constantly until mixed . Season with additional salt and pepper.

When you are ready to serve your salad, place the croutons, tomatoes, and torn mozzarella in the large bowl with the dressing. Toss to combine, and season with salt and pepper. Allow to sit for 20 minutes to allow the bread to soak up the dressing.

Drizzle with homemade pesto and serve. Pair with your protein of choice.