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No, this is not a traditional caprese — there are beans, there’s pesto and even (gasp!) vinegar. But the flavor profile is nearly the same, with some added functionality (which makes it sound like I’m talking about an operating system, heh, and all the more fun to “hack”). Keep a container of this in the fridge and make a different lunch every day of the week with it, using the ideas above. Or eat it straight and lazily, as we do.
3/4 to 1 pound fresh mozzarella, diced into 1/2-inch cubes
1 pound peak-season tomatoes (I prefer roma for this because they’re less wet, but other varieties also work), 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 a handful of slivered basil plus 1/4 cup olive oil)
3 to 4 tablespoons red wine vinegar
Salt and pepper to taste
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 al0284
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