Heirloom Tomato Caprese Salad with Homemade Pesto

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12 INGREDIENTS • 9 STEPS • 30MINS

Heirloom Tomato Caprese Salad with Homemade Pesto

Recipe

5.0

2 ratings

When time is not on your side, this go-to recipe is just right for a dinner with friends!

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Heirloom Tomato Caprese Salad with Homemade Pesto

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When time is not on your side, this go-to recipe is just right for a dinner with friends!

Creating content and connecting with foodies.

https://foodgurublog.com/

30MINS

Total Time

$5.25

Cost Per Serving

Ingredients

Servings

4

us / metric

4

Heirloom Tomatoes

1 pckg

Buffalo Mozzarella Ball

1 handful

as needed

Extra-Virgin Olive Oil

to taste

Dark Balsamic Vinegar

to taste

to taste

Ground Black Pepper

2 bunches

1 1/3 cups

Parmigiano-Reggiano, grated

or Any hard Italian cheese of choice

8 cloves

2/3 cup

1/2

Nutrition Per Serving

VIEW ALL

Calories

559

Fat

42.2 g

Protein

29.4 g

Carbs

17.0 g

Love This Recipe?

Heirloom Tomato Caprese Salad with Homemade Pesto

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https://foodgurublog.com/

Cooking Instructions

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step 1

Gently rinse Fresh Basil (2 bunches) with water and pat dry or dry in a salad spinner. Separate the leaves, discarding the stems.

step 1 Gently rinse Fresh Basil (2 bunches) with water and pat dry or dry in a salad spinner. Separate the leaves, discarding the stems.

step 2

Pack the basil leaves into a food processor with Parmigiano-Reggiano (1 1/3 cups), Garlic (8 cloves), juice of the Lemon (1/2) and Pine Nuts (2/3 cup).

step 2 Pack the basil leaves into a food processor with Parmigiano-Reggiano (1 1/3 cups), Garlic (8 cloves), juice of the Lemon (1/2) and Pine Nuts (2/3 cup).

step 3

Pulse until finely chopped.

step 3 Pulse until finely chopped.

step 4

With the processor running, slowly drizzle in Extra-Virgin Olive Oil (as needed), pausing while it incorporates, until smooth paste forms.

step 4 With the processor running, slowly drizzle in Extra-Virgin Olive Oil (as needed), pausing while it incorporates, until smooth paste forms.

step 5

Cut Heirloom Tomatoes (4) and Buffalo Mozzarella Ball (1 pckg) into thick slices.

step 5 Cut Heirloom Tomatoes (4) and Buffalo Mozzarella Ball (1 pckg) into thick slices.

step 6

Overlap tomatoes on a large platter or individual salad plates (alternating colors if using red & yellow varieties), with a thin slice of mozzarella between slices.

step 6 Overlap tomatoes on a large platter or individual salad plates (alternating colors if using red & yellow varieties), with a thin slice of mozzarella between slices.

step 7

In a small bowl, combine 2 teaspoons of pesto with 3 tablespoons of your best quality olive oil until blended. Drizzle over tomato and mozzarella slices.

step 7 In a small bowl, combine 2 teaspoons of pesto with 3 tablespoons of your best quality olive oil until blended. Drizzle over tomato and mozzarella slices.

step 8

Drizzle with Dark Balsamic Vinegar (to taste).

step 8 Drizzle with Dark Balsamic Vinegar (to taste).

step 9

Chiffonade the Fresh Basil (1 handful) and sprinkle it over the salad. Finish with Sea Salt (to taste) and ground Ground Black Pepper (to taste). Serve and enjoy!

step 9 Chiffonade the Fresh Basil (1 handful) and sprinkle it over the salad. Finish with Sea Salt (to taste) and ground Ground Black Pepper (to taste). Serve and enjoy!

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