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.
Try this Sausage and Broccoli Pasta with Herb and Garlic Breadcrumbs with my Caprese Salad for a fabulous Italian dinner at home!
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Lately I’ve been working to up our salad game. When summer hits and fresh, flavourful vegetables become plentiful, it’s rare not to see a salad on our dinner table. That means it takes a bit of extra attention to keep things from becoming boring.
This Basil Pesto Caprese Salad is a variation on the classic recipe and it is currently on heavy rotation 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
If you are worried about making pesto from scratch, don’t be!! All you need for it is a handful of ingredients and a This is an affiliate link.food processor, This is an affiliate link.immersion blender or This is an affiliate link.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!
Traditionally pesto is made with pine nuts, but I’ve used blanched almonds for this version. Basil pesto is an absolute classic, but amazing pesto can also be made with kale and spinach!
Salad ingredients
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.
The single most important rule to making the best Caprese salad is using only the top ingredients. 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 this ingredient but it is not authentic. In my humble opinion, the strong taste overpowers the delicate flavours of tomatoes and mozzarella, so I never ever use it in my Caprese Salad.
Serving suggestions
The light freshness of Caprese Salad means that this is wonderful alongside smoky grilled meat. Or stick with an Italian theme and make this as a light side dish to a hearty pasta! I love it best with a meaty, tomato-based pasta sauce like bolognese.
I usually serve this salad with fresh bread to soak up the oil and pesto left behind when the salad is cleared away. Or heap a bit of salad on the bread and enjoy a Caprese Sandwich!
Recipe tips and notes
- I find that are perfect for Caprese salad, giving just the right salty hit and a satisfying crunch. Although we tend to think that all salt is the same, this actually isn’t the case. Maldon sea salt has a unique structure and flavour that is ideal for adding to food after the cooking process is complete. It also has a beautiful look so adds a bit of style and drama when serving.
- If Maldon sea salt is not available, look for another flaky sea salt as the best substitute. Kosher salt can also be used.
- I used cherry tomatoes to match the size of bocconcini mozzarella and to benefit from their pop of sweet flavour. If you are less worried about styling, any fresh, sweet tomatoes can be used. This is a great way to use heirloom or farmers market tomatoes!
Leftovers and storage
The basil pesto can be made in advance and kept refrigerated for a week. There’s really no limit to the ways basil pesto can be used (Salmon with Basil Pesto is a favourite!) so it may be something you want to keep on hand!
The salad is quick and easy to make, so there won’t be a lot of benefit in making it in advance. If you do, hold off on adding the olive oil and salt until it is time to serve.
I can’t remember having any of this salad leftover at the end of a meal. But if that did happen, it can be stored in the fridge for 2-3 days.
More delicious salad recipes
Basil Pesto Caprese Salad
Equipment
- This is an affiliate link.Food processor
Ingredients
For the Basil Pesto
- 50g g /1 cup fresh basil
- 50 g / ⅓ cup blanched almonds
- 50 g / ½ cup Parmesan cheese or Grana Padano
- 2 tbsp This is an affiliate link.olive oil extra virgin
- 1 lemon only juice
- 1 clove garlic
- ½ tsp salt
For the Caprese Salad
- 125 g / ½ cup bocconcini mozzarella
- 200 g /1 cup cherry tomatoes halved
- 2-3 fresh basil leaves
- 1 tbsp This is an affiliate link.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.
Laura | Tutti Dolci says
I could easily have this on repeat all summer long, just gorgeous!
vikalinka says
Thanks so much, Laura! I adore tomatoes!
Anna says
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!
vikalinka says
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!!