Good Eating Tuesday: Creamy Caprese Salad!

A fresh, easy summer salad of tomatoes & fresh mozzarella in a creamy pesto Greek yogurt dressing! The tomatoes and cheese absorb the dressing flavor!

I found this recipe in the weekly Publix grocery ad, as they always include and knowing I had tomatoes coming on in the garden, I held onto it.

Having tried it once, I found it needed improvements---like onions and extra basil and more mozzarella!

Photo is of the batch I made up for dinner today!

Creamy Caprese Salad

16 oz fresh mozzarella, sliced & cubed

2 medium ripe tomatoes, coarsely chopped

1/3 cup red onion, chopped

1  5.3oz size plain Greek yogurt

1/4 cup Basil Pesto

1 tsp sugar

1 to 2 teaspoons dried basil

Directions:

Chop your tomatoes into bite-size chunks of a size you like.

Of the 16oz of Mozzarella, I use about 3/4 of it in the salad and save the rest to have with salmon.
To cube your Mozzarella, slice, then cut each slice into the cube size you prefer. ( I do 1/2 inch cubes)

In a medium bowl: combine Greek yogurt, Pesto, sugar and dried basil.

Then add tomato, mozzarella & onion and fold in until well coated.

Chill at least 2 hours before serving so flavor is absorbed by cheese.

(I used Barilla Pesto, but there are many brands to choose from)