Tomato salad à la Caprese

Ingredients for 4 servings:

• 10 large tomatoes, aromatic
• 2 balls of mozzarella
• 1 bunch arugula
• 1 bunch of basil leaves
• 1 jar pesto, green
• Seasoning salt (tomato-mozzarella salt)
• Cream of balsamic vinegar
• Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

close to the original, but still off the mark

Wash the tomatoes, arugula, and basil. Halve and slice the tomatoes. Remove the coarse stem ends from the arugula and cut into pieces. Cut the basil into strips, quarter and slice the mozzarella, and coarsely grate the Parmesan. Arrange the tomatoes and mozzarella in a small baking dish in a shingle pattern and season with salt. Spread a little pesto on the tomatoes, drizzle with balsamic vinegar, and sprinkle with basil and arugula. Repeat this process in several layers, then add arugula, basil, and grated Parmesan to the last layer. It goes wonderfully with grilled food, but also simply with ciabatta, baguette, or similar. Cover any leftover pesto with olive oil and store in the refrigerator.