Caprese Salad is a classic Italian dish known for its simplicity and fresh ingredients. Traditionally, it consists of sliced mozzarella, ripe tomatoes, and whole basil leaves, seasoned with a sprinkle of salt and a drizzle of balsamic vinegar. While delicious, the simplicity sometimes leaves me craving a stronger basil flavor. That’s why I love enhancing it with a Basil Pesto, today – using walnuts instead of pine nuts. Using walnuts instead of pine nuts not only makes this pesto a great alternative when you don’t have pine nuts, but it also adds a slightly earthy depth to the flavor.
This Pesto Caprese Salad is a fantastic dish to prepare ahead of time, making it perfect for entertaining. You can make the walnut basil pesto in advance and store it in the refrigerator for up to a week, allowing the flavors to meld beautifully. When it’s time to serve, all that’s left is assembling the salad, making it an stress-free addition to any meal. Make sure you see my notes about keeping the pesto vibrant green if you’re making ahead.
Another reason this salad shines is its seasonality. It’s best enjoyed in the spring and summer months when tomatoes are at their peak ripeness. Fresh, juicy tomatoes are the star of the dish, providing the perfect balance of sweetness and acidity. Whether you use heirloom varieties for their stunning colors or Roma tomatoes for their firm texture, the key is to source the freshest tomatoes you can find. Make sure to visit your local farmer’s market for the local fresh tomatoes. Fresh tomatoes, paired with creamy mozzarella and fragrant basil, this salad brings the best of the season to your table.
The finishing touch? A drizzle of high-quality aged balsamic vinegar or a homemade balsamic reduction to bring all the flavors together beautifully. Whether served as a light appetizer, a side dish for a summer barbecue, or even a refreshing lunch on a warm day, this Pesto Caprese Salad is a flavorful twist on a beloved classic that’s sure to impress.
Pesto Caprese Salad Recipe
Ingredients
- 4 heirloom tomatoes small
- 8 slices fresh mozzarella
- 1 cup fresh basil leaves (packed) 4 whole leaves reserved, set aside.
- 1 tsp salt divided
- 1/4 tsp fresh ground pepper
- 1 cloves garlic large
- 1/4 cup walnuts
- half whole lemon optional (see notes)
- 1/4 cup olive oil
- 1 – 2 tbsp water adjust for consistency
Instructions
- Prepare the Walnut Basil Pesto:
- In a blender or food processor, combine garlic, walnuts, 1 cup (packed) basil, and 1/2 tsp of salt and the ground pepper. Remember to reserve 4 nice looking leaves for topping the salad.
- If using, squeeze half the lemon into the basil, it's about 1 tsp of lemon juice. This will help you keep the sauce bright green – especially if you're not using it right away.
- Blend while slowly adding the olive oil.
- Add water as needed for desired consistency.
- Taste and adjust seasoning if necessary.
- Assemble the Salad:
- Lightly salt the sliced tomatoes and let them rest on a kitchen paper towel for a few minutes.
- Slice the fresh mozzarella (for easier slicing, freeze for 10 minutes beforehand).
- Spread a spoonful of walnut basil pesto on the bottom of a serving plate.
- Layer tomatoes and mozzarella on top, alternating slices.
- Garnish with fresh basil leaves.
- Drizzle with aged balsamic vinegar or balsamic reduction.
- Serve immediately and enjoy!
Notes