Not your traditional caprese. This one has beans, pesto and even vinegar! Keep it in the fridge and use it for a different lunch everyday of the week, or just eat it straight. -Courtesy of Smitten Kitchen
- 3/4 to 1 pound fresh mozzarella, diced into 1/2 inch cubes
- 1 pound peak-season tomatoes (I prefer Roma for this one), diced into 1/2 inch cubes
- 1 15 ounce can white beans, drained and rinsed. Or, 1 3/4 cups white beans that you’ve cooked fresh.
- 1/4 cup pesto (or handful of slivered basil plus 1/4 cup olive oil)
- 3 to 4 tbs red whine vinegar
- salt and pepper to taste
Mix and season and then reseason again to adjust to your taste. Eat at once or keep it in the fridge up to a few days (really, it will depend on how fresh your mozzarella is; the made-daily stuff is only good for a day or two, most others will last nearly a week).
