Easy Pesto Caprese Salad with Cherry Tomatoes and Mozzarella
This easy pesto Caprese salad combines juicy cherry tomatoes, tender mozzarella pearls and plenty of fresh basil in a simple garlic-herb dressing. The finely chopped basil clings to the mozzarella and tomatoes, giving the salad the fresh green-speckled appearance shown in the photos.It is bright, creamy and full of classic Italian flavour. Serve this cherry tomato mozzarella salad as a summer side dish, easy appetizer or colourful addition to a barbecue table.
Ingredients
- 3 cups cherry or grape tomatoes
- 3 cups mozzarella balls small sized and drained well
- 1 cup basil leaves fresh and lightly packed
- ⅓ cup olive oil extra-virgin
- 1 tablespoon lemon juice fresh
- 1 tablespoon red wine vinegar
- 1 garlic clove small and finely grated
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes optional
Instructions
Prepare the tomatoes.
- Leave the smaller cherry tomatoes whole and cut a few of the larger tomatoes in half.
Dry the mozzarella.
- Drain the mozzarella balls and gently pat them dry with paper towel. This little step matters. Excess liquid can make the basil dressing watery instead of letting it cling to the cheese.
Make the fresh basil dressing.
- Add the basil, olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper and optional red pepper flakes to a small food processor. Pulse until the basil is very finely chopped but still has a little texture. Do not blend it completely smooth.
Assemble the salad.
- Place the cherry tomatoes and mozzarella balls in a large serving bowl. Spoon the basil dressing over the top and gently toss until everything is evenly coated.
Let the flavours develop.
- Refrigerate the salad for approximately 20 minutes. Toss it again before serving and taste for salt and pepper.
Pat the fresh mozzarella balls completely dry before tossing them with the cherry tomatoes and basil dressing. This simple step helps the dressing cling properly and keeps your easy pesto Caprese salad fresh, flavourful and free from excess liquid.
Notes
- Use small fresh mozzarella balls or mozzarella pearls so they are close in size to the cherry tomatoes and easy to serve.
- Drain the mozzarella well and pat it dry with paper towel. This helps the fresh basil dressing cling to the cheese instead of becoming watery.
- Leave smaller cherry tomatoes whole and cut larger ones in half. The cut tomatoes release a little juice, which blends nicely with the olive oil and basil.
- Pulse the basil dressing until finely chopped but not completely smooth. The small basil pieces give this pesto Caprese salad its fresh, herb-speckled look.
- Use ripe, firm cherry or grape tomatoes for the best flavour. Very soft tomatoes can release too much liquid once the salad sits.
- Toss the cherry tomato mozzarella salad gently so the mozzarella stays intact and the tomatoes do not become crushed.
- Let the salad rest for about 15 to 20 minutes before serving. This gives the tomatoes and mozzarella time to absorb the garlic, basil and olive oil flavours.
- Taste before adding extra salt because fresh mozzarella and prepared pesto can vary in saltiness.
- Serve this easy Caprese salad cool or at room temperature rather than ice-cold. The basil, tomatoes and olive oil taste much brighter that way.
- For the freshest colour and texture, prepare the salad shortly before serving and add a few extra basil leaves on top.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 12gProtein: 10gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 18mgSodium: 231mgPotassium: 172mgFiber: 2gSugar: 9gVitamin A: 268IUVitamin C: 7mgCalcium: 196mgIron: 0.5mg
Tried this recipe?Let us know how it was!