Description
This fresh and vibrant Caprese Salad with Pesto Dressing combines juicy sliced tomatoes, creamy fresh mozzarella, and aromatic basil leaves, all enhanced by a homemade basil pesto drizzle. A perfect no-cook appetizer or light meal that’s ready in just 20 minutes, bursting with classic Italian flavors and simple, wholesome ingredients.
Ingredients
Scale
For the Salad:
- 4 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves
- Salt and freshly ground black pepper, to taste
For the Pesto Dressing:
- 1/4 cup fresh basil leaves
- 2 tbsp pine nuts (or walnuts for a twist)
- 1 small garlic clove
- 1/4 cup extra virgin olive oil
- 2 tbsp grated Parmesan cheese
- Salt and pepper, to taste
- Optional: a squeeze of lemon juice for brightness
Instructions
- Make the Pesto Dressing: In a blender or food processor, combine 1/4 cup fresh basil leaves, 2 tablespoons pine nuts, 1 small garlic clove, and 2 tablespoons grated Parmesan cheese. Blend while slowly drizzling in the 1/4 cup extra virgin olive oil until the mixture becomes smooth and creamy.
- Adjust Seasoning: Taste the pesto and season with salt and pepper to your preference. For added brightness and freshness, optionally add a squeeze of lemon juice and blend briefly to incorporate.
- Assemble the Salad: On a serving platter, alternate layers or arrange slices of the 4 large tomatoes and 8 oz fresh mozzarella. Scatter fresh basil leaves over the top.
- Season the Salad: Generously season the assembled tomatoes and mozzarella with salt and freshly ground black pepper to enhance the flavors.
- Drizzle with Pesto Dressing: Spoon or drizzle the prepared pesto evenly over the salad, ensuring each slice gets a touch of the aromatic dressing.
- Serve: Serve the salad immediately to enjoy fresh, or refrigerate for up to 1 hour before serving to let the flavors meld slightly. Best served chilled or at room temperature.
Notes
- Walnuts can be used instead of pine nuts for a different flavor and cost-saving alternative.
- For a vegan version, substitute Parmesan cheese with nutritional yeast or a vegan parmesan alternative.
- This salad is best consumed fresh to maintain the integrity of the mozzarella and freshness of the tomatoes.
- You can prepare the pesto dressing up to one day ahead and store it in an airtight container in the refrigerator.
- If you prefer, use heirloom tomatoes for a more colorful presentation and varied flavor.
