Pesto Caprese Salad

Tomato and mozzarella salad with basil leaves on a white plate.

Pesto Caprese Salad only has a handful of ingredients, but it really packs a flavour punch with baby tomatoes and mozzarella balls in a basil pesto dressing.

Course Side Dish

Cuisine International

Total Time 10

Servings

Calories 218kcal

Author Lee-Ann Grace

Ingredients

400 g grape tomatoes halved
220 g Bambini bocconcini well drained (see my notes)
1 tablespoon basil pesto
1 tablespoon olive oil
¼ cup fresh basil leaves (firmly packed) thinly sliced
¼ teaspoon cooking salt
1 - 2 teaspoon balsamic glaze for drizzling

Metric - US customary

Instructions

Add basil pesto and olive oil to a small bowl, mix well to combine then set aside.
1 tablespoon basil pesto, 1 tablespoon olive oil
Add tomatoes, bocconcini, sliced basil and salt to a large bowl.
400 g grape tomatoes, 220 g Bambini bocconcini, ¼ cup fresh basil leaves (firmly packed), ¼ teaspoon cooking salt
Add pesto dressing and mix to combine.
Transfer the mixture to your serving platter, drizzle with balsamic glaze and serve immediately.
1 - 2 teaspoon balsamic glaze

Video

Notes

Substitute a bigger size of mozzarella balls and halve them or chop up one large one.
Drain the bocconcini well so they don't water down your pesto dressing.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition