Recipe: Caprese Salad with Basil Pesto

caprese salad recipe from 100 Days of Real FoodThis particular recipe is my favorite “salad” of all time. Maybe this is because it doesn’t contain any lettuce and I am not too much of a lettuce person. This variation of the caprese salad is especially fabulous with locally grown in-season tomatoes. I ate the one pictured last night, and felt like I could have licked my plate at the end. Now that is a good salad. And if you love it as much as I do you can get creative with different ways to serve it. Check out the panini I made (pictured below), which is just the salad ingredients melted inside two pieces of whole-wheat bread and served with balsamic vinegar for dipping.


4.7 from 3 reviews
Caprese Salad
Serves: 1
(pronounced ka-PRAY-ze)
  • 1 ripe tomato, any variety (preferably locally grown or home grown)
  • Fresh mozzarella cheese (if you can swing it the more expensive stuff is worth it…especially the balls of mozzarella floating in water)
  • A handful of fresh basil leaves
  • Decent quality balsamic vinegar
  • Salt and pepper, to taste
  • 1 serving of basil pesto
  1. Cut the tomatoes and mozzarella into slices about ¼ inch thick
  2. Arrange the tomatoes flat on a plate, top each one with a slice of mozzarella, and then either with whole or sliced basil leaves
  3. Sprinkle with a little salt and pepper, if desired
  4. Add a dollop or two of pesto to the plate
  5. Sprinkle with balsamic vinegar

    Hint: If I am in a hurry I just chop everything up into pieces and throw it all together in a bowl. It tastes just the same that way!


Caprese Sandwich Recipe from 100 Days of Real Food

Caprese Salad turned into a panini sandwich

Click here for the basil pesto recipe.

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  • Comments

    1. Rosie |

      I was wondering if you have more lettuce free salad ideas?

    2. Cheryl |

      I’m very interested in more unprocessed recipes please.

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