Caprese Salad With Fresh Chimichurri

• FOR THE CHIMICHURRI:
• 1/2 cups Extra Virgin Olive Oil
• 1/3 cups Red Wine Vinegar
• 1 Tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 1/2 cups Fresh Basil, Chopped
• 1/2 cups Fresh Parsley, Chopped
• 1/4 cups Fresh Oregano, Chopped
• 1 whole Fresno Pepper, Seeds And Stem Removed, Diced
• 1 whole Shallot, Diced
• 5 cloves Garlic, Minced
• 1/2 teaspoons Black Pepper
• 1 teaspoon Kosher Salt
• 1 teaspoon Red Pepper Flakes
• FOR THE SALAD:
• 4 cups Fresh Greens
• 8 ounces, weight Fresh Mozzarella Cheese, Sliced
• 2 whole Large Tomatoes, Sliced
• 10 leaves Basil, Julienned
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• 1 loaf Baguette, Sliced (optional)

1. Start with the chimichurri. In the bowl of a food processor, combine the extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, basil, parsley, oregano, fresno pepper, shallot and garlic. Pulse approximately 8-10 times until the sauce is well blended, but not pureed. Remove it from the food processor into a bowl and season with salt, pepper and red pepper flakes. Stir to combine and set aside until you are ready to use. The sauce will refrigerate for about a week in an airtight container. Best served at room temperature.
2. To prepare your salad: On a large platter, layer the bottom with fresh greens. Starting with a slice of mozzarella (and ending with a slice of mozzarella), layer your cheese slices and tomato slices alternating the two all the while (see photo). Top with julienned basil leaves and drizzle with extra virgin olive oil. Season with salt and pepper. Drizzle the chimichurri on top or serve on the side. Serve with fresh baguette slices or all by itself. Enjoy!

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Taken from tastykitchen.com/recipes/salads/caprese-salad-with-fresh-chimichurri/ (may not work)