Caprese Salad with Arugula and Pesto

1. 1 Tomatoes≈ $4.67 per kg 120 g
2. 2 Arugulapack 100 g ≈ $2.80 20 g
3. 3 Pesto 15 g
4. 4 Mozzarellapack 125 g ≈ $1.80 60 g
5. 5 Olive oil 5 ml
6. 6 Fresh basilpack 30 g ≈ $2.50 3 g
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash tomatoes¹ and slice into 5mm-thick rounds.

2. Drain mozzarella⁴ and slice into rounds of the same thickness.

3. Arrange arugula² on a plate.

4. Layer overlapping tomato¹ and mozzarella⁴ rounds alternately over the arugula².

5. Lightly season with salt, spread pesto evenly, and drizzle with olive oil.

6. Garnish with basil leaves and serve immediately.