Jersey tomatoes are here and I am one happy Jersey girl. Whenever I have a barbecue or summer party, juicy tomatoes and fresh mozzarella are on the menu. I happened to have some leftover pesto in the fridge so I thought I could jazz up my usual salad. I have to tell you that I am not a jarred sauce kind of girl but when it comes to pesto, I am very non discriminating. Is fresh pesto better? Absolutely. But when it is time to cook in a pinch or during the winter months, I always have a few jars stored in my pantry. The ingredients to make pesto can also be very pricey, so if you are on a grocery budget, it is nice to pick up a jar for only a few dollars. There have been times I used jarred pesto in pasta recipes and have been asked for my special recipe. My motto is don’t tell if they don’t ask. If you like making your own, go to it. I am sure it will make this recipe even better!
2 TBS pesto sauce
2 TBS balsamic vinegar
2 medium sized tomatoes, thickly sliced
8 ounce fresh mozzarella cheese, sliced
a handful of fresh chopped basil
sea salt and fresh ground pepper to taste
Whisk together the pesto and vinegar and set aside. Layer the tomatoes and cheese on a platter. Sprinkle with the basil. Drizzle with the dressing then season with salt and pepper. Makes 4 servings.