Quick Pesto Caprese Salad

I used to think pesto only belonged on pasta. That’s how we always ate it growing up – mixed into spaghetti or spread on garlic bread. When my neighbor brought a pesto caprese salad to our block party last summer, it opened up a whole new world.

Turns out, pesto and fresh mozzarella are meant for each other – like they’ve been best friends all along and I just never knew it. Now this salad has become my go-to for quick lunches and potlucks. It’s simple, takes just minutes to throw together, and somehow tastes even better than traditional caprese (if you can believe that’s possible).

What Kind of Tomatoes Should I Use?

Grape and cherry tomatoes are both perfect choices for this salad, and you really can’t go wrong with either one. Grape tomatoes tend to be a bit meatier and less juicy than cherry tomatoes, which means they’ll hold their shape better in the salad. Cherry tomatoes, on the other hand, are usually a bit sweeter and juicier, giving you that satisfying burst when you bite into them. For the best flavor, try to find tomatoes that are bright red and firm but with a slight give when gently squeezed – these will be at their peak ripeness. If you’re shopping out of season, look for tomatoes sold on the vine, as they tend to have better flavor than loose ones.

Options for Substitutions

This fresh salad can be adapted with several easy swaps if you need them:

• Fresh mozzarella balls: If you can’t find mozzarella balls, you can use regular fresh mozzarella cut into bite-sized pieces. In a pinch, burrata works too, though it will be creamier.
• Pesto sauce: Store-bought pesto works great, but you can also make your own. If you’re not a fan of traditional basil pesto, try sun-dried tomato pesto or arugula pesto for a different spin.
• Balsamic glaze: No balsamic glaze? You can reduce regular balsamic vinegar by simmering it until thick, or simply use a good quality regular balsamic vinegar.
• Cherry tomatoes: Any small tomato variety works here – grape, cherry, or even small cocktail tomatoes cut in half. Just make sure they’re ripe and sweet.
• Extra-virgin olive oil: While extra-virgin olive oil is best for this fresh salad, regular olive oil will work too. Just avoid using other types of oil as they might change the classic Italian flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pesto caprese salad is using cold mozzarella straight from the fridge – letting it come to room temperature for 30 minutes before serving allows the cheese to develop its full, creamy flavor and soft texture. Another common error is not drying your tomatoes thoroughly after washing them, which can make your salad watery and dilute the delicious pesto dressing. To make your salad even better, try seasoning your tomatoes with salt about 10 minutes before assembling, as this helps draw out their natural sweetness and creates a more flavorful dish. For the best results, wait to add the balsamic glaze until just before serving to prevent the salad from becoming too dark, and tear the fresh basil leaves instead of cutting them to prevent browning and release more aromatic oils.

What to Serve With Caprese Salad?

This fresh and simple Italian salad makes a perfect partner for crusty bread or grilled focaccia – you’ll want something to soak up all those tasty olive oil and pesto drippings! For a complete meal, serve your caprese salad alongside grilled chicken, or keep things traditional with some Italian-style pasta like penne or fettuccine tossed in olive oil and garlic. If you’re hosting a summer get-together, this salad fits right in next to grilled dishes like burgers, steak, or even pizza fresh off the grill. Just remember to bring the salad to room temperature before serving to let those mozzarella and tomato flavors really shine.

Storage Instructions

Keep Fresh: This pesto caprese salad is best enjoyed right after making it, but if you need to save some for later, pop it in an airtight container in the fridge. It’ll stay good for about 2 days, though the tomatoes might release some juice and the fresh basil may darken a bit.

Make Ahead: Want to prep this ahead? You can combine the tomatoes and mozzarella balls up to 4 hours before serving. Just wait to add the pesto, olive oil, balsamic glaze, and fresh basil until right before serving – this keeps everything fresh and prevents the basil from wilting.

Serving Tip: If you’re pulling leftover salad from the fridge, let it sit at room temperature for about 15 minutes before eating. This helps the olive oil return to its liquid state and allows the flavors to wake up a bit. Give it a gentle toss before serving.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 20-25 g

Ingredients

• 1 pint grape or cherry tomatoes
• 1 teaspoon salt
• 8 ounces fresh mozzarella balls
• 2 tablespoons pesto sauce
• 2 to 3 tablespoons extra-virgin olive oil
• Drizzle of balsamic glaze
• Fresh basil leaves

Step 1: Prepare the Tomatoes

Start by cutting grape tomatoes in half lengthwise.

Place the halved tomatoes into a large bowl.

Sprinkle them with salt to enhance their flavor and draw out some of their juices.

Step 2: Combine Ingredients

Drain the fresh mozzarella balls to remove any excess liquid.

Add them to the bowl with the tomatoes.

Next, toss in some pesto sauce, olive oil, balsamic glaze, and fresh basil leaves.

Gently mix everything together to ensure that the ingredients are well coated and combined.

Taste the mixture and adjust seasoning if needed, adding more salt or other seasonings to preference.

Step 3: Chill and Serve

Cover the bowl and store it in the refrigerator until you’re ready to serve.

Chilling allows the flavors to meld together beautifully.

When you’re ready to enjoy, give the salad a gentle toss to refresh the ingredients.

Serve it as a refreshing appetizer or alongside your main dish.