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Caprese salad with pesto

by Ada Parisi
5 min read
Insalata caprese al pesto

I know, we all feel hot and for this reason a caprese salad with basil pesto it is precisely the dish that is right for us. A typical summer recipe fresh bell, without cooking, very easy. Cold appetizer but above all a single summer dish par excellence, loved by those who do not want to cook but not even give up eating well. Is, if like me you are in crisis from hot, have a look at all my OF SALAD RECIPES. From those of pasta such as the COLD PASTA SALMON AND CHERRY TOMATOES to those of rice, of fish, vegetables and meat.

What ingredients for caprese salad

I don't need to tell you about the Caprese salad: a very simple and ingenious dish that simply exploits the great Italian raw materials. The ingredients are tomato, buffalo mozzarella or fior di latte, extra virgin olive oil, basil and, to taste, oregano. It depends on personal preferences whether to choose a tasty Buffalo mozzarella Dop bell one one Fior di latte, more delicate. If you don't love mozzarella, you can also use the first salt, fresh tuma or even a very firm ricotta cut into slices.

As well as for the tomatoes: the original recipe includes the tomato variety King Umberto, also called tomato flask. Some love ox hearts, with a very thin skin. I prefer to use different varieties of tomatoes mostly small in size. For example Red and yellow dates, Cherry and Piccadilly. But the San Marzano or the simple salad tomatoes are also excellent. The extra touch in this caprese salad is simply the fresh and homemade Genoese pesto. Take a look at the VIDEO RECIPE to do it at home to the mortar. Obviously basil is already one of the fundamental ingredients of the Caprese salad and therefore the pesto goes perfectly.

Insalata caprese al pesto


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


2 mozzarella fior di latte or buffalo bell Dop

tomatoes of the type you prefer (tomatoes flask, Tomatoes, Piccadilly, Cherries)

100 grams of homemade pesto

extra virgin olive oil, to taste

salt and pepper, to taste

oregano and fresh basil


Caprese salad with pesto

Caprese salad with pesto

The caprese salad with pesto is very simple to prepare. You just have to choose the type of mozzarella you prefer and drain it well from the storage liquid, so that it does not release too much of it into the pot.

Wash the tomatoes and, depending on the type you have chosen, cut them in half, in quarters, sliced. I like to use tomatoes of various types so that you have more colors, tastes and textures. And I love crispy and not overripe tomatoes.

Season tomatoes with extra virgin olive oil, salt and a pinch of oregano. Put mozzarella in the center of the plate (I this case I used a fior di latte), complete with tomatoes and put on top of the mozzarella a spoonful of homemade Genoese pesto. Add a little' freshly ground black pepper and a few leaves of basil. Serve immediately, caprese salad does not have to wait. Bon appétit!

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