Ingredients with Measurements:
- 2 cups cherry tomatoes, halved
- 1 pound fresh mozzarella cheese, sliced
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until the ingredients are finely chopped.
2. With the food processor or blender running, slowly pour in the olive oil until the mixture is smooth and well combined.
3. In a large bowl, combine the cherry tomatoes and mozzarella cheese.
4. Add the pesto to the bowl and toss until the tomatoes and mozzarella are coated evenly.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature.
Serving size:
- Serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 38g
- Carbohydrates: 7g
- Protein: 21g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Instead of cherry tomatoes, you can use sliced heirloom tomatoes.
- Instead of fresh mozzarella cheese, you can use burrata cheese.
- Instead of pine nuts, you can use walnuts or almonds.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add sliced avocado for extra creaminess.
- Add grilled chicken or shrimp for extra protein.
- Use arugula instead of basil for a peppery flavor.
Tips and tricks:
- Make the pesto ahead of time and store it in the refrigerator for up to 3 days.
- Use a mix of red and yellow cherry tomatoes for a colorful presentation.
- Drizzle balsamic glaze over the salad for extra sweetness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with extra basil leaves and pine nuts.
Garnishes:
- Extra basil leaves
- Pine nuts
- Balsamic glaze
Pairings:
- Serve with crusty bread or crostini.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
Food safety advice:
- Make sure to wash the cherry tomatoes and basil leaves before using them.
Food history:
- Caprese salad originated in the island of Capri in Italy in the 1950s.
Flavor profiles:
- This salad is fresh, creamy, and nutty.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian