Caprese Salad with Pesto


It’s almost spring here in Sydney, though the last week has been one big watershow. I am hoping for some sunshine now, it’s been a while since  I sat on the beach baking in the hot sun with a cold beer and a book. I can almost picture it now, just a few more weeks and we should be there. I absolutely love summers, I love the warm weather, the fun flirty fashion, not having to dress in layers, and the food! Come spring and the fruits and vegetable aisles start getting brighter with all sorts of delicious fresh greenies and fruits! And the tomatoes in summers are something else, fresh, fleshy and slightly sweet, I love having them in my salads in the most simple forms. Just a drizzle of olive oil, a dash of balsamic and some sea salt and black pepper. And for the days when I am feeling a bit more fancy, I go for the Caprese Salad with fresh mozzarella or bocconcini cheese and drizzle of my favourite homemade pesto! It’s delicious and simple to make.

I first had Caprese Salad when I visited my sister-in-law in USA, and I was hooked! Amazed that I had missed out on it for so so long. The thing is I got introduced to Italian food quiet late in life (looser alert!), and then when I finally discovered pasta, it was impossible to pay attention to anything with word salad in it. My loss I know. Anyway, this is a simple salad, that can be had for lunch with a side of garlic bread, or as a side with whatever else it is that you are eating. I am guessing it’s a big bowl of Spaghetti Vongole, with a dash of fresh chilli thrown in for good measure! So, whatever your main this would go as a nice side dish and look pretty as a picture all the while too.


The key to a good Caprese Salad lies in the freshness of the ingredients. So get the best quality salad tomatoes you can get, and fresh mozzarella from your local Deli, and get some nice pesto sauce. I always make mine at home because it is ridiculously simple to do so. You get the pesto recipe here.

Caprese Salad with Pesto dressing

  • Servings: 2-4
  • Time: 20mins
  • Difficulty: “easy”
  • Print


  • 4-5 medium size firm ripe Salad Tomatoes
  • 150gm Mozzarella or Bocconcini Cheese
  • 2tbsp Basil Pesto
  • 1/4cup Extra Virgin Olive Oil
  • Rocket leaves to serve
  • Sea Salt and Crushed black pepper


  1. Slice the tomatoes and the cheese into 1cm thick slices. Discard any excess seeds from the tomatoes
  2. In a small bowl, whisk the olive oil and pesto together to get a pouring like consistency. Add more olive oil if needed.
  3. Arrange the rocket leaves on a salad tray. Place the sliced tomatoes on top of the leaves. Now, place the sliced cheese on top of the tomatoes.
  4. Drizzle the pesto olive oil mix onto the salad. Season with salt and pepper. Give it a final dash of olive oil on top and serve!



One comment

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