Caprese Salad

red round fruit served on clear glass bowl

Great Starter for Any Summer Meal                                                                    


  • 1 cup Fresh Basil Leaves, Gently Packed (Plus Extra For Garnish)
  • 2 Tbsp. Extra Virgin Olive Oil
  • 4 cups Water
  • 1 Red Onion Peeled And Diced
  • 1/4 cup Extra Virgin Olive Oil, Plus Extra If Needed
  • 1 Garlic Clove Peeled
  • Salt To Taste
  • 2 Tbsp. Toasted Pine Nuts
  • 1 lb. Fresh Mozzarella Balls, Small
  • 2 Tbsp. Kosher Salt Plus Extra, To Season
  • Freshly Ground Black Pepper To Taste
  • 1 Container Cherry  tomatoes  Cut in half ( your choice of what kind )



  1. For Pesto: Bring the water to a boil in a medium saucepan. Add 2 tablespoons salt.
  2. Add the fresh basil and boil for 30–60 seconds.
  3. Drain in a wire mesh sieve and place under cold running water to cool. Press the leaves to remove any excess water.
  4. Place the basil in a food processor and add the pine nuts and garlic. Pulse until finely chopped.
  5. Season with the salt and a few grindings of pepper, to taste.
  6. With the food processor running, drizzle in the olive oil and pulse to a fine paste.
  7. Transfer to a bowl and season with salt and pepper; to taste.
  8. Cover with plastic wrap and refrigerate until ready to use.
  9. To Assemble. In a large bowl, toss tomatoes and diced onion with the olive oil and season with salt and pepper.
  10. Arrange mozzarella balls on a serving platter.
  11. Spoon tomato mixture over the mozzarella balls.
  12. Stir pesto, adding extra olive oil if the pesto is stiff.
  13. Drizzle pesto over the tomato mixture.
  14. Season to taste with salt and pepper and garnish with fresh basil leaves.
  15. Serve.

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