Warm Salad Caprese on Romaine Chiffonade


  • 6 ripe Roma tomatoes or small "tomatoes on the vine"
  • 6 fresh basil leaves
  • 12 small fresh mozzarella balls (bocconcini) or 8 ounces fresh mozzarella, cut into 1-inch cubes
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 head romaine, washed and cut into a chiffonade (about 1/4–inch thick)
  • 1/2 cup prepared pesto sauce
  • 2 tablespoons olive oil
  • 2 tablespoons cup red wine or balsamic vinegar


Makes 6 Salads.

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