Pesto Caprese Salad (Easy Tomato Salad Recipe)

This pesto Caprese salad is a flavourful twist on the classic Caprese salad. The easy tomato mozzarella salad with its flavourful basil pesto dressing is the perfect summer salad. It’s great for picnics, barbecues, or an easy no-cook lunch for two.

This basil pesto Caprese salad is a delicious twist on the traditional Caprese salad. It’s a refreshing and flavourful summer salad making it the perfect side dish for picnics and barbecues. You can even serve it as an easy appetiser or no-cook lunch for two, spooned over bruschetta.

Sweet cherry tomatoes, fresh mozzarella, and a basil pesto dressing make this salad a guaranteed crowdpleaser that you will be making again and again. It’s also naturally gluten-free and vegetarian-friendly.

Ready to try the tomato salad to end all tomato salad battles? You need to make pesto Caprese salad today!

You can make a small batch of authentic pesto alla Genovese the traditional way, or make a large batch of food processor pesto to add instant flavour to weeknight meals.

A salad bowl with pesto Caprese salad surrounded with fresh basil leaves.

Why I adore this pesto caprese salad

  • It’s quick and easy: If you already have a jar of basil pesto, this salad comes together in just a few minutes. It’s the perfect side dish for any summer gathering or an easy lunch for two when I’m not in the mood to turn on the stove.
  • It’s versatile: You can mix things up by adding cooked pasta to turn it into a pesto pasta salad, or serve it with toasted bread for a more filling meal. It’s also a great addition to any picnic or barbecue spread.
  • It’s packed with flavour: The combination of juicy grape tomatoes, creamy mozzarella, and zesty basil pesto takes you straight to flavour town.
Tomato and mozzarella salad with a pesto dressing viewed from above.

What is a Caprese salad?

A Caprese salad is an Italian salad made with fresh tomatoes, mozzarella cheese, and basil leaves, all drizzled with olive oil and seasoned with salt and pepper. It is a simple yet delicious dish that is perfect for showcasing fresh, seasonal produce.

Traditionally, a Caprese salad is made with thick slices of ripe tomatoes, but my Caprese salad with pesto uses sweet cherry or grape tomatoes for a more bite-sized version.

A bamboo salad spoon with mozzarella balla and cherry tomatoes coated in a basil pesto dressing.

Ingredients and substitutes

This pesto Caprese salad is a simple and tasty dish that can be easily made with just a few good quality ingredients.

  • Tomatoes: Use ripe and sweet cherry or grape tomatoes for the best flavour. You can also use larger tomatoes and chop them into bite-sized pieces. Or for a colourful tomato salad opt for different heirloom tomatoes.
  • Mozzarella: I use different sizes of small mozzarella balls like bocconcini and perlini for this recipe. They add a creamy texture and mild flavour to the salad. You can also use creamy fresh mozzarella cheese like fior di latte, torn into shreds.
  • Basil pesto: Use homemade or refrigerated store-bought pesto for the freshest flavour. Avoid using shelf-stable pesto as it lacks the freshness that makes this salad shine. You can make a small batch of authentic Italian pesto alla Genovese using a mortar and pestle. Or try my large batch food processor pesto or pesto without parmesan cheese.
  • Olive oil and balsamic vinegar: These ingredients are used to dress the salad and add extra flavour. Use good quality extra virgin olive oil. You can swap the balsamic vinegar for a balsamic glaze drizzled over the salad before serving.
  • Salt and black pepper: Season the salad with fine sea salt or kosher salt and freshly ground black pepper to taste.
  • Fresh basil leaves: The herbs add that vibrant green pop of colour we expect from a Caprese salad, but you can skip it if you don’t have any.

How to make pesto Caprese salad

Step 1: Prepare the tomato caprese salad ingredients. Slice grape or cherry tomatoes in half and place them in a large bowl and sprinkle with salt. Gently toss the tomatoes to distribute the salt evenly. Set the tomatoes aside for 15 minutes while you prep the rest of the ingredients.

Step 2: Drain the fresh mozzarella balls. If they are larger than bite-size, cut them in half, otherwise leave them whole. Add them to the sliced tomatoes resting in the mixing bowl.

Step 3: In a small bowl, mix a tablespoon of extra virgin olive oil with the basil pesto for a runnier consistency and to keep the pesto from browning. You can add more oil if your basil pesto is very stiff. Set aside.

Step 4: Once the tomatoes rested for 15 minutes, tip the bowl with the sliced tomatoes and mozzarella balls and pour off any liquid that accumulated in the bowl. Add balsamic vinegar and olive oil over the salad and gently toss it to coat the tomatoes and mozzarella balls.

Step 5: Finish the salad with a generous grind of black pepper. Transfer the tomato mix to a serving platter and drizzle with the basil pesto sauce.

Step 6: Garnish with fresh basil leaves and serve immediately.

This pesto Caprese salad is best served fresh. However, you can refrigerate leftovers in an airtight container for up to 3 days.

Bonus tip: Turn leftover pesto Caprese salad into a delicious pasta salad by adding cooked pasta, such as penne or fusilli.

Serving suggestions

This pesto Caprese salad is a delicious twist on the classic tomato and mozzarella salad, perfect for summer picnics and barbecues. But it’s also a great addition to your meal planner for quick and easy lunches or side dishes.

Pasta salad: Toss cooked pasta with the pesto Caprese salad ingredients for a flavourful Caprese pasta salad. Add some with grilled chicken or cooked shrimp for a protein boost.

Zucchini noodles: Swap out pasta for zucchini noodles for a lighter dinner option. Top cooked zucchini noodles with the pesto Caprese salad and toss to combine.

Bruschetta: Serve this salad with toasted sourdough bread for a satisfying and simple lunch for two. Or spoon it over crostini or bruschetta for an easy summer appetiser.

A close-up of pesto Caprese salad made with homemade pesto alla Genovese.

Frequently asked questions

What are the ingredients of Caprese salad?

The traditional ingredients of a Caprese salad are sliced fresh mozzarella, ripe tomatoes, and fresh basil leaves. It is typically dressed with olive oil, balsamic vinegar, and a sprinkle of salt and pepper.

Do pesto and tomato go well together?

Yes, pesto and tomato go very well together. The fresh, herbaceous flavour of pesto pairs perfectly with the sweetness of ripe tomatoes. Pesto is a classic ingredient in a Caprese salad, adding a deliciously tangy and savoury element.

What can I use instead of basil in caprese salad?

If you don’t have basil on hand, you can use other herbs such as parsley, oregano, or even mint in your Caprese salad. You can also use spinach or arugula for a different flavour profile. Or swap the fresh basil leaves for a few spoonfuls of basil pesto!

How do you eat a Caprese salad?

A Caprese salad is typically served as an appetizer or side dish. But you can also serve it as a vegetarian meal with fresh crusty bread, spooned onto bruschetta, or wrapped in a flatbread.

A salad bowl with pesto Caprese salad surrounded with fresh basil leaves.

Pesto Caprese Salad Recipe

5 from 1 vote
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This easy Caprese salad swaps basil leaves for a flavourful basil pesto dressing. It’s a delicious twist on the classic tomato and mozzarella salad making the perfect summer salad for picnics and barbecues. Or serve it as an easy lunch for two with toasted sourdough bread.
Recipe byAdri
Servings4
Prep Time5 minutes
Resting Time: 15 minutes
Total Time20 minutes

Ingredients
 

  • 3 cups grape or cherry tomatoes , halved
  • ½ teaspoon salt , more to taste
  • 10 ounces mozzarella balls (bocconcini or perlini)*
  • 4 tablespoons basil pesto*
  • 2 tablespoons extra virgin olive oil , divided with more as needed
  • 1 tablespoon balsamic vinegar
  • black pepper
  • basil leaves , for garnish (optional)

Instructions

  • Put the sliced tomatoes in a large bowl and sprinkle with ½ teaspoon salt. Gently toss the tomatoes to distribute the salt evenly. Set the tomatoes aside for 15 minutes while you prep the rest of the ingredients.
  • Drain the fresh mozzarella balls. If they are larger than bite-size, cut them in half, otherwise leave them whole. Add them to the tomatoes resting in the mixing bowl.
  • In a small bowl, mix 1 tablespoon of extra virgin olive oil with the basil pesto and set aside.
  • Once the tomatoes rested for 15 minutes, tip the bowl with the sliced tomatoes and mozzarella balls and pour off any liquid that accumulated in the bowl. Add the remaining 1 tablespoon of olive oil over the salad and gently toss it to coat the tomatoes and mozzarella balls. Drizzle over the balsamic vinegar.
  • Finish the salad with a generous grind of black pepper. Taste for seasoning and add more salt if required.
  • Transfer the tomato mozzarella mix to a serving bowl and spoon dollops of the basil pesto sauce over the salad. Garnish with fresh basil leaves.

Notes

  • Mozzarella: Mozzarella cheese balls come in different sizes, I like to use the smallest I can find (they’re called perlini or Mozzarella pearls) so that each bite has mozzarella, tomato and pesto. If you have large bocconcini, you can slice them in half, or keep them whole. Or, use both as I do!
  • Pesto: Use homemade pesto or refrigerated store-bought pesto. Don’t use the shelf-stable pesto jars found in the condiment aisle, they don’t have the fresh flavour that makes this salad shine. Try my authentic Italian basil pesto recipe (without a food processor) for a small batch of basil pesto. Or, get ahead on meal prep, and make a large batch of food processor pesto.
  • Assembly: You can mix the salad with the pesto sauce before serving, I prefer to do this table-side.
  • Storage: The salad is best served fresh, but you can refrigerate leftovers in an airtight container for 3 days.
 
Turn leftover pesto Caprese salad into a work lunch pasta salad by adding cooked pasta, such as penne or fusilli. See the full blog post for more serving suggestions.

Nutrition Information

Calories: 321 kcal Carbohydrates: 6 g Protein: 14 g Fat: 28 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Cholesterol: 27 mg Sodium: 495 mg Potassium: 250 mg Fiber: 1 g Sugar: 4 g Vitamin A: 853 IU Vitamin C: 26 mg Calcium: 291 mg Iron: 1 mg

One Comment

  1. 5 stars
    This pesto Caprese salad is my go-to side dish when I have friends over. It is just as good served on a cold day with warm crusty bread as it is on a hot day served poolside with BBQ. If you love it as much as I do, please leave a comment. And, as always, any questions are welcome too.

5 from 1 vote

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