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Caprese Salad with Pesto Oil

Posted by Peggy on July 29, 2009

Caprese Salad with Pesto Oil
Recipe: Caprese Salad with Pesto Oil


  • 2 Michigan grown ripe red tomatoes, sliced then halved*
  • 2 Michigan grown ripe yellow tomatoes,sliced then halved*
  • 8 basil leaves
  • 1, 8-ounce fresh mozzerella ball, sliced then halved
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons prepared pesto


  1. Lightly sprinkle tomato slices with kosher or sea salt and freshly ground pepper. Select a large platter or individual serving dishes. In a circular design alternate and overlap mozzarella slices with sliced tomatoes and basil.
  2. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
  3. Combine olive oil with pesto and spoon over top.

* My tomatoes were large so I cut them in half for easier serving, though it’s not necessary.

Time: 15 minutes

Number of servings (yield): 4

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