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Home » Recipes » Lunch » Salad

June 4, 2018

Basil Pesto Caprese Salad

Published June 4, 2018 | Julia Frey (Vikalinka)

Jump to Recipe

We have this Caprese Salad all summer long, on repeat! It’s that good! Using cherry tomatoes adds a touch of sweetness to this Italian classic. 
Basil Pesto Caprese Salad #capresesalad

Lately we’ve had to up our salad game. Since we are having them every single night, it can’t be the same lettuce salad, it just can’t! In fact I noticed that my husband will get a lot more excited about lettuce free salads and if I throw some cheese in, he is all in!

This Pesto Caprese Salad is a variation on the classic and it is currently the winner in our house. What makes this Caprese Salad over the top delicious is marinating tiny mozzarella ball aka bocconcini in freshly made pesto, which imparts dizzyingly fragrant flavour of basil into the soft cheese.

Basil Pesto Caprese Salad #capresesalad

If you are worried about making pesto from scratch, don’t be!! All you need for it is a handful of ingredients and a food processor or a blender and 5 minutes of your time. Although a huge variety of prepared pesto is available in supermarkets, nothing can be compared to making your own. The freshness and its delicious and vibrant taste will absolutely blow you away!

Another ingredient that makes this Caprese salad a winner is a mix of cherry tomatoes. I have included a cherry tomato of every shade and colour I could find! Red, yellow, pale yellow, orange and green! Have we got ourselves a rainbow? I think we are pretty close. Basil Pesto Caprese Salad #capresesalad

The single most important rule to making the best Caprese salad is using only the top ingredients since the salad is so simple, the flavour relies on great produce. Fresh and ripe tomatoes are of paramount importance and the same goes for mozzarella. I used fresh bocconcini mozzarella here but mozzarella di bufala or buffalo mozzarella is my absolute favourite if I am honest.

One last word about using balsamic vinegar. It seems that many recipes feature that ingredient however it is not authentic and in my humble opinion overpowers the delicate taste of tomatoes and mozzarella, so I never ever use it in my Caprese Salad.

Basil Pesto Caprese Salad #capresesalad

Try this Sausage and Broccoli Pasta with Herb and Garlic Breadcrumbs with my Caprese Salad for a fabulous Italian dinner at home!

Basil Pesto Caprese Salad #capresesalad

Basil Pesto Caprese Salad

Julia Frey of Vikalinka
Cherry tomato, basil and fresh mozzarella salad.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 0 mins
marinating time 1 hr
Total Time 20 mins
Course Appetiser
Cuisine Italian
Servings 4 people
Calories 314 kcal

Ingredients
  

For the Basil Pesto

  • 50g/1 cup fresh basil
  • 50g/1/3 cup blanched almonds
  • 50g/1/2cup Parmesan cheese or Grana Padano
  • 2 tbsp olive oil extra virgin
  • 1 lemon only juice
  • 1 clove garlic
  • ½ salt

For the Caprese Salad

  • 125g/1/2 cup bocconcini mozzarella
  • 200g/1 cup cherry tomatoes halved
  • 2-3 fresh basil leaves
  • 1 tbsp olive oil extra virgin
  • ¼ tsp salt

Instructions
 

For the Basil Pesto

  • In a food processor combine basil leaves, almonds, Parmesan cheese, the juice of one lemon and minced garlic, process until smooth. With the motor of the food processor still running add olive oil. Taste and add a pinch of salt if necessary.

For the Caprese Salad

  • An hour before serving the salad pour half of the prepared basil pesto over bocconcini, cover and refrigerate for at least an hour. Reserve the rest of the pesto for another use. (It keeps well in the fridge for up to one week.)
  • On a large serving place arrange halved cherry tomatoes, marinated in basil pesto bocconcini mozzarella and basil leaves, sprinkle with some salt (Maldon flaked sea salt works great here) and drizzle extra virgin olive oil all over. Serve immediately. 

Nutrition

Calories: 314kcalCarbohydrates: 7gProtein: 13gFat: 27gSaturated Fat: 6gCholesterol: 19mgSodium: 377mgPotassium: 277mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 28.2mgCalcium: 324mgIron: 1.4mg
Keyword caprese salad
Tried this recipe?Let us know how it was!

 

 

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311 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Reader Interactions

Comments

  1. Laura | Tutti Dolci says

    at

    I could easily have this on repeat all summer long, just gorgeous!

    Reply
    • vikalinka says

      at

      Thanks so much, Laura! I adore tomatoes!

      Reply
  2. Anna says

    at

    5 stars
    This looks so summery Julia! Love how colourful the tomatoes are, and great tip on marinating that mozzarella in some pesto! I will try that!

    Reply
    • vikalinka says

      at

      Pesto is my go-to ingredient and I always have a jar in my cupboard. Making my own is definitely a step-up but it’s so worth it and this salad is living proof! Thanks for stopping by, Anna!!

      Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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