I don’t know about you, but I LOVE pesto sauce. I think it is amazing and have been trying to come up with ways to eat it every day since making a batch of it homemade over the weekend. On Monday, the hubby suggested we use fresh mozzarella (also leftover from pizza night) to make a pesto caprese salad. Clearly this was a prime example of why I married him.
Yes, this meal includes dairy, but it’s also great without cheese! On Tuesday I made the same salad, but exchanged the cheese for avocado. It was not only a healthy dose of fat, it was the perfect non-dairy, creamy alternative to mozzarella.
If you’re in the mood for something cheesy, however, the recipe below is for you! To be honest, I don’t think you can even call it a recipe, that’s how simple it is!
Here’s what you need to make this in your own kitchen:
- Pesto sauce (recipe for homemade sauce here)
- 2oz. fresh mozzarella
- 2 plum tomatoes
There are a few different ways you could assemble this salad (you could dice the tomatoes and cheese, for example, and toss with the pesto), but I love a caprese salad that I need to eat with a fork and knife, so we sliced both the tomatoes and the cheese into thin, round pieces (about 1/3 inch thick). Then, simply make small stacks of salad on the plate of your choice: tomato, cheese, and then a smear of pesto. How much pesto sauce you use is completely up to you.
Finally, eat those little stacks of veggie-cheese heaven! We paired ours with some shredded chicken thighs (also leftovers), tossed with some homemade balsamic vinaigrette.
This is such a simple salad that is SO delicious and satisfying. This is a great way to use up some leftover pesto sauce, and can easily be taken to work for lunch (just prepare each ingredient and pack in separate plastic baggies or small plastic containers). All your coworkers will be jealous!