I’ve been making this pesto caprese salad on repeat lately, and it’s become my go-to when I want something fresh and flavorful without spending hours in the kitchen. The combination of creamy mozzarella pearls and sweet grape tomatoes tossed with pesto is seriously addictive. Trust me, once you try this easy recipe, you’ll be hooked too!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 750-900
- Protein: 20-28 g
- Fat: 62-75 g
- Carbohydrates: 22-30 g
Ingredients
- 1 pint grape tomatoes, halved lengthwise
- 1/2 teaspoon salt
- 8 oz fresh mozzarella pearls
- 3 tablespoons pesto
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic glaze
- 1 bunch fresh basil, torn
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon toasted pine nuts
Step 1: Prepare the Tomatoes and Season
- 1 pint grape tomatoes, halved lengthwise
- 1/2 teaspoon salt
Halve the grape tomatoes lengthwise and place them in a large mixing bowl.
Sprinkle with salt and let them sit for 2-3 minutes—this helps release their juices and creates a light brine that seasons the entire salad.
The tomatoes will begin to soften slightly and release their flavor, which is essential for a well-developed caprese.
Step 2: Build the Salad Base with Aromatics and Texture
- tomatoes with released juices from Step 1
- 8 oz fresh mozzarella pearls
- 1 bunch fresh basil, torn
- 3 tablespoons pesto
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic glaze
Add the mozzarella pearls and fresh basil to the salted tomatoes.
Pour in the pesto and extra virgin olive oil, then drizzle with balsamic glaze.
I like to use fresh basil torn by hand rather than cut with a knife because it bruises less and releases more of its aromatic oils into the salad.
Gently toss everything together, being careful not to crush the delicate mozzarella—you want the pearls to remain whole and creamy.
Step 3: Finish and Plate
- salad from Step 2
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon toasted pine nuts
Season the salad with freshly ground black pepper and top with toasted pine nuts.
I always add the pine nuts just before serving—toasted nuts lose their crunch quickly once they come in contact with the tomato juices, so this final topping should be the last thing you do.
Serve immediately while everything is at its best texture and flavor.
Mouthwatering Pesto Caprese Salad
Ingredients
- 1 pint grape tomatoes, halved lengthwise
- 1/2 teaspoon salt
- 8 oz fresh mozzarella pearls
- 3 tablespoons pesto
- 2 tablespoons extra virgin olive oil
- 1 teaspoon balsamic glaze
- 1 bunch fresh basil, torn
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon toasted pine nuts
Instructions
- Halve the grape tomatoes lengthwise and place them in a large mixing bowl. Sprinkle with salt and let them sit for 2-3 minutes—this helps release their juices and creates a light brine that seasons the entire salad. The tomatoes will begin to soften slightly and release their flavor, which is essential for a well-developed caprese.
- Add the mozzarella pearls and fresh basil to the salted tomatoes. Pour in the pesto and extra virgin olive oil, then drizzle with balsamic glaze. I like to use fresh basil torn by hand rather than cut with a knife because it bruises less and releases more of its aromatic oils into the salad. Gently toss everything together, being careful not to crush the delicate mozzarella—you want the pearls to remain whole and creamy.
- Season the salad with freshly ground black pepper and top with toasted pine nuts. I always add the pine nuts just before serving—toasted nuts lose their crunch quickly once they come in contact with the tomato juices, so this final topping should be the last thing you do. Serve immediately while everything is at its best texture and flavor.
