This is my take on Caprese salad for a more flavorful and wholesome salad. It’s true that the traditional Caprese salad has no pesto sauce or olives, but who said that we can’t add what we like to any recipe. 😉
Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and extra virgin olive oil. It features the colors of the Italian flag green, white, and red. In Italy, it is usually served as an antipasto (starter), and not a (side dish).
Try making this salad differently in as many ways as possible and decide how do you like it.
Ingredients
- 1 cup basil
- 1/4 cup pine nut
- 1/3 cup olive oil
- 1/2 cup Parmesan cheese
- 1 cup cherry tomato (or any type of tomato)
- 1 cup Bocconcini cheese
- 1/4 cup olive (optional)
- 2 tablespoons extra olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons sugar
Instructions
- Use a food processor and place all the pesto ingredients in it and processes until smooth and creamy, cover and chill in the fridge.
- Place a small pot over a medium heat, pour balsamic vinegar and sugar and cook for 5-7 minutes, until the reduces to half and become thick like a syrup, set aside.
- Wash tomatoes and basil, plate the pesto, tomato, cheese, basil and the olives if using it, drizzle with olive oil and the balsamic reduction and serve cold.
Bon Appetite
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