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Caprese Salad with Baby Mozarella

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It’s so great to be home in Bella Italia. And to celebrate I made this summertime Caprese salad.

It showcases fresh, local seasonal ingredients at their peak.  Ripe juicy tomatoes, crisp green beans.

And I whipped up a heavenly garlic basil pesto that I literally slather on top of everything.

Now please pass the bread. Buon appetitio xxx MM

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Caprese Salad with Baby Mozarella

  • Author: Melissa Mayo

Ingredients

Scale
  • 1 cup of basil pesto
  • 3 cups of haricot verts blanched
  • 1 tub of baby mozzarella balls
  • 1 pack of assorted cherry tomatoes
  • 1 cup of Italian olive oil
  • Coarse salt and pepper to taste
  • Fresh basil to garnish

Instructions

Make a homemade pesto using my recipe or use a store-bought one.

Bring a pot of boiling salted water to the boil. Blanch the haricot verts for 2 mins and then remove and place into an ice bath to stop cooking. Dry them well.

Drain the mozzarella and place in a bowl along with the pesto, tomatoes, haricot verts, and olive oil. Season with salt and pepper to taste and drizzle with olive oil.

Serve at room temperature alongside some crusty bread.

Serves 4-6

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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