Caprese Pesto Sauce Salad

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The Caprese Pesto Sauce Salad is a vibrant Italian classic with a refreshing twist. Juicy tomatoes, creamy mozzarella, and fragrant basil come together under a rich homemade pesto dressing. This salad is light yet indulgent — perfect for summer lunches, dinner sides, or a quick elegant appetizer.

3 weeks ago

Prep Time 20 min
Cook Time 5 min (for pesto)
Servings 3–4 People

Ingredients

For the Salad

3 large ripe tomatoes, sliced into ½-inch rounds

250 g fresh mozzarella cheese, sliced into rounds

1 cup fresh basil leaves

Salt and black pepper to taste

1 tbsp extra virgin olive oil (for finishing)

For the Pesto Sauce

1 cup fresh basil leaves (tightly packed)

1/3 cup extra virgin olive oil

2 tbsp pine nuts or cashews

2 garlic cloves

1/4 cup grated Parmesan cheese

Salt to taste

1 tsp lemon juice (optional, for freshness)

Nutrition Facts (per serving)

Calories290
Total Fat24 g
Saturated Fat7 g
Cholesterol25 mg
Sodium320 mg
Total Carbohydrate5 g
Protein12 g

*Approximate values; may vary based on ingredients used.

Instructions

1Start with the pesto: Add basil leaves, garlic, pine nuts, and Parmesan cheese to a blender or food processor. Pulse a few times until coarsely combined.
2With the processor running, slowly drizzle in olive oil in a steady stream. Continue blending until smooth and creamy. Add lemon juice and a pinch of salt. Taste and adjust seasoning.
3Prepare the salad ingredients: Slice tomatoes and mozzarella into even rounds. Wash and pat dry the basil leaves.
4On a serving plate, arrange alternating slices of tomato and mozzarella in a circular pattern, placing a basil leaf between each slice.
5Drizzle the fresh pesto sauce generously over the arranged slices. Add a light sprinkle of salt and freshly ground black pepper.
6Finish with a few extra basil leaves on top and a drizzle of extra virgin olive oil for shine and richness.
7Serve immediately as a light appetizer or side dish. Optionally, chill the salad for 10–15 minutes before serving for a refreshing summer treat.

Storage Tips

1Store leftover pesto in an airtight jar topped with a thin layer of olive oil to prevent oxidation. Refrigerate for up to 5 days or freeze for a month.
2The assembled salad should be served fresh; refrigeration may cause tomatoes to release water. For make-ahead, keep ingredients separate and assemble before serving.

Pro Tips

1Use only ripe, juicy tomatoes and fresh mozzarella for the authentic Caprese flavor. Avoid refrigerated tomatoes as they lose sweetness.
2For a nuttier twist, replace pine nuts with walnuts, almonds, or even sunflower seeds in pesto.
3If you prefer a lighter salad, use part-skim mozzarella or burrata for a creamier texture.
4To turn it into a meal, serve over toasted sourdough bread or toss with cooked pasta for a quick pesto Caprese bowl.
5Always drizzle olive oil right before serving for the best aroma and sheen.