Description
This fresh Caprese salad with pesto combines juicy tomatoes, creamy mozzarella, and aromatic basil pesto for a 5-minute Italian classic. Perfect as an appetizer or light meal.
Ingredients
Scale
- 1 pint grape or cherry tomatoes
- 1 teaspoon salt
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
- 2 tablespoons pesto sauce
- 2–3 tablespoons extra-virgin olive oil
- Balsamic glaze for drizzling
- Fresh basil leaves for garnish
Instructions
- Cut grape tomatoes in half lengthwise. Place them in a large bowl and sprinkle with salt. Let them sit for 2-3 minutes to release their juices.
- Drain the fresh mozzarella balls thoroughly. Add them to the bowl with tomatoes along with pesto sauce, olive oil, and torn fresh basil leaves.
- Gently toss all ingredients together until well combined. Drizzle with balsamic glaze and taste for seasoning. Add more salt if needed.
- Transfer to a serving dish or store covered in the refrigerator until ready to serve. Can be made up to 4 hours ahead.
Notes
- Use room temperature ingredients for best flavor
- Don’t overdress the salad to avoid soggy results
- Pat mozzarella balls dry before adding
- Add balsamic glaze just before serving
- Can be made up to 4 hours ahead
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
Keywords: Italian caprese recipe, pesto mozzarella salad, fresh tomato basil salad, quick summer salad, vegetarian appetizer, gluten-free salad, easy Italian side dish, balsamic caprese