Caprese – tomato and mozzarella salad

Ingredients for 4 servings:

• 500 g cocktail tomatoes
• 250g mozzarella
• 1 onion(s), red
• 1 garlic clove(s)
• 2 tbsp balsamic vinegar, dark
• 2 tsp, heaped pesto, green
• 2 tbsp, heaped basil leaves
• salt and pepper
• 1 tbsp balsamic vinegar, dark

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

In a bowl, mix the pesto with 2 tablespoons of the dark balsamic vinegar until creamy. The dressing will seem a bit thick at first, but the addition of the halved tomatoes will ensure there is enough liquid later. Finely dice the onion and garlic and add to the dressing. Dice the mozzarella into fairly small pieces. I like to use small mozzarella balls. You just need to halve them. They are then just the right size for the tomatoes. Mix them into the marinade as well. Halve the tomatoes and season the halves with salt and pepper. Slice or tear the basil into strips. Reserve a few leaves for garnish. Add both to the bowl and stir in carefully. Let it sit for a while. Season again with salt and pepper, if desired, and stir in the remaining vinegar.