Caprese Salad with Pesto
A fresh and vibrant twist on the classic Caprese salad, featuring ripe tomatoes, creamy mozzarella, and fragrant basil, all brought together with a generous drizzle of pesto and extra virgin olive oil. Served with crispy garlic bread for a satisfying meal.
- Total time
- 15 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 4 medium tomatoes
- 8 oz fresh mozzarella
- 1 cup fresh basil leaves
- ½ cup pesto
- 2 tbsp extra virgin olive oil
- 1 loaf baguette
- 2 cloves garlic
- ½ tsp salt
Instructions
- 1
Slice the 4 tomatoes and 8 oz mozzarella into 1/4-inch rounds. Arrange them on a large platter, alternating tomato and mozzarella slices.
- 2
Tuck the 1 cup basil leaves between the tomato and mozzarella slices, then sprinkle with 1/2 tsp salt.
- 3
Drizzle the 1/2 cup pesto and 2 tbsp olive oil evenly over the salad. Let it sit for 5 minutes so the flavors meld.
- 4
Slice the 1 baguette into 1/2-inch thick slices. Toast them in a toaster or under the broiler until golden, about 2-3 minutes.
- 5
Rub the toasted bread with the 2 garlic cloves, cut in half, for a subtle garlic flavor.
- 6
Serve the salad with the garlic bread on the side for dipping into the pesto and juices.
- 7
Finish with a few extra basil leaves on top if desired, and serve immediately.
Tools you’ll need
- Large platter
- Chef's knife
- Cutting board
- Toaster or broiler
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