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Heirloom Tomato Caprese Salad with Homemade Pesto
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Recipe

12 INGREDIENTS • 9 STEPS • 30MINS

Heirloom Tomato Caprese Salad with Homemade Pesto

5.0
1 rating
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!
30MINS
Total Time
$5.25
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fresh Basil
1 handful
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Dark Balsamic Vinegar
to taste
Dark Balsamic Vinegar
Sea Salt
to taste
Fresh Basil
2 bunches
Parmigiano-Reggiano
1 1/3 cups
Parmigiano-Reggiano, grated
or Any hard Italian cheese of choice
Garlic
8 cloves
Pine Nuts
2/3 cup
Lemon
1/2
Nutrition Per Serving
VIEW ALL
Calories
559
Fat
42.2 g
Protein
29.4 g
Carbs
17.0 g
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Heirloom Tomato Caprese Salad with Homemade Pesto
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Food Guru
Creating content and connecting with foodies.
https://foodgurublog.com/
Cooking InstructionsHide images
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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Tags
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Appetizers
American
Gluten-Free
Keto
Low-Carb
Shellfish-Free
Vegetarian
Italian
Salad
Summer
Vegetables
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