Caprese Pesto Lunch Box

• 80 g, cut into 8 pieces — Fresh whole-milk mozzarella
• 120 g (about 8 tomatoes) — Raw cherry tomatoes
• 15 g (1 tbsp) — Prepared basil pesto
• 100 g, cut into spears — Cucumber with peel
• 75 g, cut into chunks — Whole-wheat baguette or sturdy roll
• 6 g (about 1 tsp) — Balsamic vinegar
• 6 g, torn — Fresh basil leaves
• 0.2 g (small pinch) — Ground black pepper

Method

1. 1Measure ingredients: Dress the Caprese piecesMeasure mozzarella, cherry tomatoes, balsamic vinegar, basil, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Dress the Caprese piecesToss mozzarella and tomatoes with balsamic vinegar, torn basil, and black pepper for 45 seconds, then rest for 5 minutes and drain lightly.5 min 45 secLook for: Mozzarella and tomatoes are glossy and basil-flecked without loose dressing in the bowl.Safety: Keep mozzarella at 40°F or colder and use clean utensils.
3. 3Portion the pestoStir the pesto for 20 seconds and scrape it into a small lidded dip cup.3 minLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Cut cucumber into dry spearsCut cucumber into dry spears and baguette into bite-size chunks.Look for: The pesto cup is sealed, cucumber is dry, and bread pieces have clean cut faces.Safety: Verify pesto allergen labels and use a stable board when cutting bread and cucumber.
5. 5Pack the lunch boxArrange dressed mozzarella and tomatoes in one compartment, cucumber and bread in separate dry sections, add the closed pesto cup.Look for: The ingredients are fully prepared and ready for the next action.
6. 6Continue pack the lunch boxSeal, and chill until eating so the food stays covered and cold until needed.2 minLook for: Wet Caprese pieces do not touch the bread and every component is securely contained.Safety: Keep the packed box below 40°F and discard it after more than 2 hours unrefrigerated.