Salads » Caprese Salad with Pesto

Caprese Salad with Pesto

Caprese Salad

Caprese Salad consists of three simple ingredients, for a dish that is part of the history of the Italian gastronomic tradition: tomatoes, mozzarella and basil.

The original Neapolitan recipe leaves no doubt about the quality of the ingredients of this dish:

  • Beefsteak tomato, with its unmistakable irregular shape, the pulp almost without seeds and very tasty
  • Mozzarella must necessarily be produced from buffalo milk, excellence from Campania region that gives the dish an inimitable taste
  • To complete the dish, the inevitable basil, oregano, and a drizzle of Italian extra virgin olive oil
mint pesto sauce
mint pesto sauce

The alternative version, which I chose this time, enhances the taste of tomato and buffalo mozzarella, with the addition of a pesto made with basil and the more lively and fresh notes of mint, prepared with almonds and Italian extra virgin olive oil.

caprese salad top view vertical
caprese salad top view vertical

This Caprese salad with Pesto is ideal in summer for its freshness, enhanced by mint, and for the availability of tomatoes in season.
But it can also be an idea for a dish to be prepared quickly when there are unexpected guests!

caprese salad side view
caprese salad side view

This Caprese Salad with Pesto recipe is taken from the blog Delizie & Confidenze (in Italian) where you can also find other interesting recipes.

Caprese Salad

Caprese Salad with Pesto

Yield: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Caprese Salad with Pesto made with Basil, Mint and Almonds, tasty and fresh, the real Mediterranean vibe!

Ingredients

  • 500 gr (1 pound) Mozzarella, preferably made with buffalo milk
  • 4 red tomatoes, firm, ripe

Pesto sauce

  • 50 gr (1.76 ounces) fresh basil
  • 50 gr (1.76 ounces) fresh mint
  • 4 tablespoons extra virgin olive oil
  • 50 gr (1.76 ounces) almonds, peeled
  • 20 gr (4 tablespoons) Parmigiano Reggiano, grated
  • Salt and Pepper to taste

Instructions

Pesto sauce

  1. Wash and pat the basil and mint leaves with a clean dry cloth.
  2. Transfer the leaves to a blender and add the almonds and Parmigiano Reggiano.
  3. Blend for 1 minute, adding the oil slowly.
  4. Taste and if necessary season with salt and blend for a few more seconds, until the mixture is homogeneous
  5. Add the pepper, mix and transfer to a small bowl.


Caprese salad

  1. Wash and slice the tomatoes, 1 cm (1/2 inch) thick.
  2. Cut the buffalo mozzarella into slices about 1 cm (1/2 inch) thick.
  3. In a serving dish arrange the tomato slices in a circle, alternating them with the mozzarella slices.
  4. Spread a generous spoonful of pesto on each slice of mozzarella.
  5. Complete with a drizzle of extra virgin olive oil and serve.

Notes

To best enjoy the mozzarella it must be served at room temperature.

It is better to eat the Caprese Salad immediately, but if you want to keep it, wrap it in plastic wrap and put it in the fridge, it can be kept for 1 day.

Nutrition Information
Serving Size 1
Amount Per ServingCalories 360

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