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saturday caprese salad

Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad
Cuisine: Italian
Servings: 4

Ingredients

  • For the salad:
  • 1 ball of fresh mozzarella sliced into 1/4 inch (1/2 cm) slices
  • 2 cups cherry tomatoes sliced in half
  • 1 handful of basil leaves rinsed, dried and torn
  • For the pesto:
  • 1/2 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

Instructions

  • 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.
  • 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.
  • 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.