When I say "caprese," I don't just mean basil, mozzarella, and tomatoes drizzled with balsamic vinegar.
Along with the aforementioned components (which you see ringing the plate), I've got a salad in the middle composed of leftover iceberg lettuce, tuna mousse (tuna, cream cheese, garlic powder, onion powder, black pepper, olive oil, Italian seasoning), sliced cucumbers, olives, bacon crumbles, hard-boiled eggs, green onions, and feta. The sauces: balsamic vinegar and pesto for the caprese; balsamic garlic dressing for the central salad. The pesto came from a bottle, and was positively awful. It was probably the most acidic pesto I've ever tasted. Too much vinegar* or lemon juice or something. I would have been better off making my own, despite the expense (a large Costco bag of pine nuts costs an insane twenty bucks).
Still, despite the bad pesto, the salad was most excellent. No, I didn't eat the whole thing: I've doggie-bagged half of it. For tomorrow. And given all the extra tomatoes and olives and cukes, I see a Greek salad in my near future. I just need to buy a red onion.
*I normally wouldn't even mention vinegar in association with pesto, but this bottled pesto tasted positively vinegary. And it was runny, too-- way too runny for a proper pesto.