Nothing says Summer quite like a fresh and zesty tomato salad! This combo of juicy tomato, creamy mozzarella, and green pesto is so simple to make and offers a delicious twist on the classic Caprese salad. It’s a great way to use up tomatoes from the garden or visit a local farmers market to get that homegrown taste. You can make it ahead of time for a potluck or a party, refrigerate, and add the dressing just before serving.
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Ingredients list for the Caprese salad
- Tomatoes: I prefer tomatoes on the vine–more fragrant, or Roma tomatoes–sweeter, less acidic. Feel free to use grape or cherry tomatoes as well.
- Mozzarella cheese: soft, goey, fresh mozzarella. Don’t skimp on quality!
- Fresh basil
- Olive oil: I recommend extra virgin, cold pressed.
- Balsamic vinegar: the more syrupy, the better–stay away from balsamic that’s too liquidy, it’s almost liquid caramel ;)
- Honey: to round out the dressing and tame down the acidity of balsamic, without removing the flavor.
- Salt and fresh cracked pepper
- Basil pesto (you can try this delicious green pesto recipe)
How to serve the caprese salad
I like to serve this tomato salad for a BBQ party with grilled chicken thighs, or as an appetizer for a more formal dinner. Chicken kabobs are also a great main that pairs well with the Caprese tomatoes. If you’re invited for a potluck, plate the salad, wrap it in plastic, and then drizzle the dressing when you’re ready to serve.
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Directions: How to make the Caprese Salad
The caprese salad doesn’t require much prep: slice the tomatoes and mozzarella, then arrange on a platter in alternance.
Make the dressing with olive oil, balsamic, honey, salt, and pepper
Then, drizzle the pesto on top. That’s so easy!
More tomato salads you might like
- Perfect Marinated Tomatoes with Mozzarella
- Marinated Cherry Tomato Salad
- Fresh Herbs and Tomato Salad
- Tomato Cucumber Salad
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Caprese Salad with Pesto Dressing
You'll feel so refreshed with this quick and zesty Caprese salad recipe!
Ingredients
- 3 – 5 tomatoes depending on the size
- 1 16 oz. or more mozzarella cheese
- Fresh basil, some chopped and some for decoration
- 2 tablespoons olive oil + 1 teaspoon to mix with pesto
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and fresh cracked pepper
- 1 tablespoon basil pesto
Instructions
- Slice the tomatoes about 1/4″ thick. On a big platter alternate the sliced mozzarella cheese, tomatoes, and basil leaves in long rows down the plate. Chop several leaves of basil and sprinkle on top. This Caprese salad can be refrigerated for several hours until ready to serve.
- The dressing: Combine olive oil, balsamic, honey, salt and pepper in a small container and mix well.
- Just before serving, drizzle the dressing using big wide passes back and forth over the tomatoes and mozzarella, onto the edges of the platter. Mix pesto with a bit of olive oil and drizzle of the salad and serve immediately.
Recipe Notes
- For low-carb and keto diet, skip the honey and replace balsamic with white wine vinegar.
- Want to make it more filling? Add some cooked pasta to turn it into a caprese pasta salad.
Nutrition
Nutrition information for this recipe.
Reviews
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How did it turn out?
Great recipe with simple ingridents, i enjoyed a lot!
