Description
A fresh and flavorful Caprese Salad with a homemade pesto dressing that perfectly complements ripe tomatoes, creamy mozzarella, and aromatic basil, ideal for a quick and elegant appetizer or light meal.
Ingredients
Scale
Salad
- 4 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves, for garnish
- Salt and freshly ground black pepper, to taste
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
- Prepare Salad Ingredients: Slice the tomatoes and fresh mozzarella into even pieces, and arrange them on a serving plate alternating between tomato and cheese slices. Scatter fresh basil leaves over the top, then sprinkle with salt and freshly ground black pepper to taste.
- Make the Pesto Dressing: In a blender or food processor, combine the 1/4 cup fresh basil leaves, pine nuts (or walnuts), and garlic clove. Blend while slowly drizzling in the extra virgin olive oil until the mixture is smooth and creamy. Add in the grated Parmesan cheese, and blend briefly to combine. Taste and adjust seasoning with salt and pepper, and optionally add a squeeze of lemon juice for extra brightness.
- Dress the Salad: Drizzle the freshly made pesto dressing evenly over the arranged tomato and mozzarella slices. Serve immediately to enjoy the fresh flavors at their best.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Fresh mozzarella should be well-drained to avoid watery salad.
- Toast pine nuts lightly for enhanced flavor in the pesto.
- The pesto can be made ahead and stored in the refrigerator for up to 2 days.
- For a nut-free version, omit the pine nuts or walnuts.
