Caprese Salad With Heirloom Tomatoes

• 14 cup italian classics basil pesto
• 14 cup wegmans extra virgin olive oil
• 1 lb mixed heirloom tomato, cored and thinly sliced
• 2 12 ounces baby arugula (1/2 of a 5oz package)
• 8 ounces italian classics fresh mozzarella cheese, sliced 1/4-inch-inch thick and quartered
• 14 cup pitted nicoise olive, well drained
• 4 -5 fresh living basil leaves, thinly sliced
• fleur de sel
• fresh cracked black pepper

1. Whisk pesto and olive oil in small bowl until well-combined.
2. Set aside.
3. Arrange tomatoes on arugula.
4. Top with mozzarella, olives, and basil.
5. Season to taste with salt and pepper; drizzle with dressing.

italian classics basil pesto, olive oil, mixed heirloom tomato, arugula, mozzarella cheese, nicoise olive, basil, fleur de sel, black pepper

Taken from www.food.com/recipe/caprese-salad-with-heirloom-tomatoes-480245 (may not work)