Description
A vibrant twist on the classic Caprese, this salad is topped with a fresh pesto dressing that adds an extra layer of flavor to every bite. Perfect as an appetizer or light meal!
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 small food processor or blender, combine the fresh basil leaves, pine nuts, garlic, Parmesan cheese, and a pinch of salt.
- Blend while slowly drizzling in the olive oil until smooth and creamy. Adjust salt and pepper to taste. For added brightness, incorporate a squeeze of lemon juice if desired.
- Assemble the Salad:
- On a serving plate, arrange the sliced tomatoes and mozzarella alternately. Tuck fresh basil leaves between the layers for color and flavor.
- Season the salad generously with salt and freshly ground black pepper.
- Drizzle with Pesto Dressing:
- Spoon the pesto dressing generously over the assembled salad. For an extra touch, garnish with additional basil leaves.
- Serve:
- Serve immediately as a refreshing appetizer or light side dish.
Notes
- The pesto dressing can be made ahead of time and stored in the refrigerator for up to a week.
- Use ripe, in-season tomatoes for the best flavor.
- Prep Time: 10 mins
- Cook Time: 10 minutes
- Category: salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the salad)
- Calories: 290
- Sugar: 3g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0 g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 2mg