Pesto Caprese Salad
User Reviews
5
Pesto Caprese Salad
Description
This Pesto Caprese Salad begins by halving grape tomatoes and sprinkling them with salt to draw out moisture and develop flavor. Fresh mozzarella balls (ciliegine or bocconcini) are drained and combined with pesto sauce and extra-virgin olive oil. A drizzle of balsamic glaze adds sweetness and acidity to the salad's profile.
Fresh basil is stirred in for aromatic freshness, complementing the creamy cheese and sweet tomatoes. This combination delivers a classic Caprese experience with the additional savory dimension of pesto. The salad is served chilled or at room temperature, retaining bright colors and easily assembled.
This salad works well as a starter or light side dish, pairing with grilled meats or crusty bread. It benefits from using quality ingredients, especially fresh mozzarella and homemade or good-quality refrigerated pesto sauce.
Ingredients
- 1 pint grape tomato or cherry tomato
- 1 teaspoon salt
- 8 ounces fresh mozzarella balls
- 2 Tablespoons pesto sauce
- 2 to 3 Tablespoons extra-virgin olive oil
- balsamic glaze (drizzle on)
- basil fresh
Instructions
- Cut grape tomatoes in half lengthwise. In a large bowl, add tomatoes. Sprinkle with salt.
- Drain fresh mozzarella and toss fresh mozzarella balls, pesto sauce, olive oil, balsamic glaze, and fresh basil into the bowl. Taste for seasoning.
- Store covered in the refrigerator until ready to serve.
Notes
- Mozzarella balls may be labeled as ciliegine or bocconcini in stores.
- Homemade or refrigerated pesto sauce is recommended for best flavor; a referenced pesto recipe is available.
User Reviews
Overall Rating
5
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