Caprese Salad with Black Olives and Pistachio Pesto
A fresh twist on the classic Caprese, featuring ripe tomatoes, creamy mozzarella, briny black olives, and a vibrant pistachio pesto. Perfect for a quick summer lunch or light dinner.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 14g
Ingredients
- 3 medium tomatoes
- 8 oz fresh mozzarella
- ½ cup black olives
- 2 tbsp capers
- ½ cup pistachios
- 1 cup fresh basil
- ¼ cup olive oil
- ½ tsp salt
Instructions
- 1
Slice the 3 tomatoes and 8 oz mozzarella into 1/4 inch rounds. Arrange them on a platter, alternating tomato and mozzarella slices.
- 2
Scatter the 1/2 cup black olives and 2 tbsp capers over the tomato and mozzarella slices.
- 3
In a food processor, combine the 1/2 cup pistachios, 1 cup basil, 1/4 cup olive oil, and 1/2 tsp salt. Pulse until smooth, scraping down the sides as needed, about 1 minute.
- 4
Drizzle the pistachio pesto over the salad. If you like, add a pinch of red pepper flakes for heat.
- 5
Let the salad sit for 5 minutes so the flavors meld, then serve at room temperature.
Tools you’ll need
- food processor
- cutting board
- knife
- serving platter
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
