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pesto drizzled caprese salad

pesto drizzled caprese salad

👨‍🍳 Chefy Tip: Salt the tomato slices first and let them sit 10 minutes — the surface moisture clears. Pat dry before assembling so the dressing sticks instead of sliding off.

Serves
2
Prep
10 min
Cook
0 min
Difficulty
Easy
Cost
Moderate
Calories
320
Carbs
12g
Protein
16g
Fat
24g

Flavor Profile

🍅 Juicy and slightly tangy from ripe tomatoes
🧀 Creamy and mild with fresh mozzarella
🌿 Aromatic and herbaceous from basil pesto
🛢️ Smooth and rich with extra virgin olive oil
🍷 Slightly sweet and tangy with balsamic glaze

Ingredients

🍅 2 large heirloom tomatoes, sliced
🧀 4 oz fresh mozzarella, sliced
🌿 1/4 cup fresh basil leaves
🥄 2 tbsp basil pesto
🛢️ 1 tbsp extra virgin olive oil
🍷 1 tbsp balsamic glaze
🧂 1/4 tsp sea salt
🌶️ 1/4 tsp black pepper

Instructions

01

Arrange tomato and mozzarella slices alternately on a serving plate.

02

Drizzle with pesto, olive oil, and balsamic glaze. Season with salt and pepper.

03

Garnish with fresh basil leaves and serve immediately.

🧬 Food Science

Mozzarella di Bufala, the traditional cheese used in Caprese salad, is made from water buffalo milk and has a softer, more delicate texture. Basil contains essential oils like eugenol, which have anti-inflammatory and antibacterial properties.

Pair It

🥂 A crisp Pinot Grigio or basil-infused lemonade enhances the flavors.
🍽️ Pair with roasted artichokes for a complementary texture, or serve with marinated olives for contrast.