Caprese salad
- 450 g Mozzarella, roughly chopped
- 450 g Roma Tomatoes, chopped
- 400 g White Beans, rinsed
- 60 g Pesto
- 45 g Red Wine Vinegar
- 1/8 t Medium-Grain Salt
- 1/8 t Black Peppercorn, ground
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Perelman, Deb. "Cubed, Hacked Caprese.". Smitten Kitchen. 24 August 2009. ↩