We love salads as much as we love summer! Today, we're excited to bring you a recipe for this famous, but awfully good Caprese. We've spiced it up with a basil pesto full of flavour, that complements the combination of flavours perfectly, making it the perfect addition to a summer barbecue. Let's do it! 🥗

Shop ingredients

Vilgain Organic Extra Virgin Olive Oil – 750 ml – cold-pressed and from a selection of olives from a family farm in Greece

£14.99

Nutrition (1 serving)

250 kcal
9 g carbohydrates
18 g fats
14 g protein

Per 2 portions

Salad:

2 packets mozzarella
4 tomatoes
1/2 cup fresh basil
3 tbsp pine nuts
20 ml olive oil
4 tbsp pesto genovese
salt
pepper

Instructions

Cut the tomatoes and mozzarella into slices of equal thickness.
Then place alternately on a plate - once a slice of mozzarella, the second a slice of tomato. 🔄
Drizzle each slice of mozzarella with pesto. If you really like it, feel free to add more to the side of the plate and dip all the salad components in it. Drizzle everything with olive oil to taste and season with salt and pepper.
Let the salad rest for a while to allow the flavours to combine, then sprinkle with pine nuts, garnish with fresh basil and serve just as it is, with meat or perhaps with our rye bread.
Enjoy!

Products used in the recipe