Description
A fresh and vibrant Caprese Salad featuring ripe tomatoes, creamy fresh mozzarella, and aromatic basil, complemented by a homemade pesto dressing. This simple Italian classic is perfect as a light appetizer or side dish, combining bright flavors and creamy textures in just 20 minutes.
Ingredients
Scale
Salad Ingredients
- 4 large tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- Fresh basil leaves, for layering
- Salt and freshly ground black pepper, to taste
Pesto Dressing Ingredients
- 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: Combine fresh basil leaves, pine nuts, garlic clove, and grated Parmesan cheese in a blender or food processor.
- Blend and Add Olive Oil: Blend the ingredients, slowly drizzling in the extra virgin olive oil until the mixture becomes smooth and creamy. Adjust seasoning by adding salt and pepper to taste. For a touch of brightness, add a squeeze of lemon juice if desired.
- Assemble the Salad: On a serving plate, alternate slices of tomato and fresh mozzarella, layering with fresh basil leaves between them.
- Season the Salad: Generously season the assembled salad with salt and freshly ground black pepper to enhance flavors.
- Drizzle with Pesto Dressing: Pour the prepared pesto dressing evenly over the arranged tomato and mozzarella slices just before serving.
Notes
- For a twist on traditional pine nuts, walnuts can be used in the pesto for a slightly different flavor and texture.
- Use fresh, ripe tomatoes for the best flavor and juiciness in your salad.
- The pesto dressing can be made ahead and stored in the refrigerator for up to 2 days.
- A squeeze of fresh lemon juice can brighten the pesto and balance the rich flavors.
- This salad is best served immediately after dressing to keep the fresh textures intact.
