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–+ servings
Lucy Lucy

Tomato Mozzarella Salad with Pesto

Fresh, vibrant, and bursting with flavor, this Pesto Caprese Salad is a modern twist on the classic favorite. Juicy tomatoes, creamy mozzarella, aromatic pesto, and a tangy drizzle of balsamic glaze come together in a dish that’s perfect for any occasion. Ready in minutes, it’s a refreshing side or light meal you’ll make on repeat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 pint grape or cherry tomatoes
  • 1 teaspoon salt
  • 8 ounces fresh mozzarella balls bocconcini or ciliegine
  • 2 tablespoons pesto sauce homemade or store-bought
  • 2 –3 tablespoons extra-virgin olive oil
  • Balsamic glaze for drizzling
  • Fresh basil leaves to garnish

Method
 

  1. Cut the grape or cherry tomatoes in half lengthwise and place them in a large mixing bowl. Sprinkle with salt to enhance their flavor.
  2. Drain the fresh mozzarella balls and add them to the bowl with the tomatoes.
  3. Add the pesto sauce and toss gently to coat the tomatoes and mozzarella evenly.
  4. Drizzle the salad with extra-virgin olive oil, ensuring everything is lightly coated.
  5. Finish with a generous drizzle of balsamic glaze for a tangy-sweet touch.
  6. Tear fresh basil leaves and sprinkle them over the salad as a garnish.
  7. Cover and refrigerate until ready to serve. Enjoy chilled for the best flavor.

Notes

  • Customization: Add sliced avocados, toasted pine nuts, or a sprinkle of Parmesan cheese for extra flavor.
  • Storage: Keep the salad covered in the refrigerator for up to 2 days. Drizzle with fresh balsamic glaze just before serving for optimal presentation.
  • Pesto: Homemade pesto adds a fresher, brighter flavor. Blend basil, pine nuts, garlic, Parmesan, and olive oil for a quick homemade option

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