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Pesto Caprese Salad

A delightful salad combining juicy tomatoes, creamy mozzarella, and fragrant basil pesto, perfect for gatherings or a simple dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups grape or cherry tomatoes, halved Bursting with juicy sweetness, these little gems are the heart of the dish.
  • ½ teaspoon salt, more to taste This key ingredient enhances the natural flavors of your tomatoes.
  • 10 ounces mozzarella balls (bocconcini or perlini) Creamy and soft, these delicate cheese bites offer a luxurious texture.
  • 4 tablespoons basil pesto Fragrant and rich, this sauce adds a punch of garlicky basil to the salad.
  • 2 tablespoons extra virgin olive oil, divided with more as needed This golden oil brings a fruity depth that ties all flavors together.
  • 1 tablespoon balsamic vinegar A tangy-sweet touch that elevates the overall taste profile.
  • Black pepper Freshly ground, it adds a warm spiciness.
  • Basil leaves, for garnish (optional) Fresh basil not only adds charm but an extra layer of herbal fragrance.

Method
 

Preparation
  1. Start by placing the sliced tomatoes in a large bowl. Sprinkle them with ½ teaspoon of salt, gently tossing them to ensure even distribution. Let them sit aside for about 15 minutes.
  2. Meanwhile, drain the fresh mozzarella balls. If they are larger than bite-size, cut them in half; otherwise, leave them whole.
  3. In a small bowl, combine 1 tablespoon of olive oil with the basil pesto. Stir to mix and set aside.
Assembly
  1. After the tomatoes have rested for 15 minutes, pour off any liquid that has accumulated.
  2. Add the remaining 1 tablespoon of olive oil and toss the tomatoes and mozzarella balls to coat evenly.
  3. Drizzle the balsamic vinegar over the salad and finish with freshly ground black pepper. Adjust salt if necessary.
  4. Transfer to a serving bowl and spoon dollops of basil pesto on top. Garnish with fresh basil leaves.

Notes

For extra flavor, consider adding toasted pine nuts or walnuts. To make it vegan, substitute mozzarella with vegan cheese or avocado slices and use vegan pesto. Prepare ahead but keep the pesto separate until serving.