saturday caprese salad
Prep time
Total time
Serves: 4
  • For the salad:
  • 1 ball of fresh mozzarella, sliced into ¼ inch (1/2 cm) slices
  • 2 cups cherry tomatoes, sliced in half
  • 1 handful of basil leaves, rinsed, dried and torn
  • For the pesto:
  • ½ cup good quality olive oil
  • 2 cups lightly-packed basil leaves, rinsed and roughly chopped
  • 1 garlic clove
  • juice and zest of 1 lemon
  • salt and pepper to taste
  1. In a food processor, pulse the garlic clove until it's finely chopped. Add the lemon juice, basil and lemon zest and pulse several times to get a nice, roughly chopped consistency.
  2. With the food processor motor running, drizzle in the olive oil, a little bit at a time, until you get a nice thick-ish sauce. Scrape the pesto from the food processor into a small bowl and set aside.
  3. Arrange the mozzarella slices and tomato slices in alternating layers on a large plate. Scatter the basil leaves over. Using a teaspoon, drizzle the pesto over the salad. Sprinkle with salt and pepper and serve immediately.
Recipe by Grits and Chopsticks at