Caprese Salad with Cilantro Pesto and Lavender Balsamic
A fresh ball of mozzarella, freshly picked basil, vine ripe tomatoes, cold pressed Premium extra virgin olive oil, freshly ground pepper and some salt – This is all you need to make a classic caprese salad. But, in the simplicity of this version, lies the floral notes of our Lavender Dark Balsamic. It’s perfection!!
1 large bunch fresh cilantro, stemmed, washed, and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only, chopped
1/3 cup of Di Oliva Premium Extra Virgin Olive Oil
Juice from 2 small limes, about 1 tablespoon
fresh ground pepper to taste
1/4 cup of Di Oliva Lavender Dark Balsamic
16 oz Fresh Mozzarella – sliced
Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.
Arrange the tomato slices, mozzarella, and basil. Drizzle with Cilantro Pesto and Lavender Balsamic vinaigrette.