Description
A refreshing and vibrant Pesto Caprese Salad made with juicy grape tomatoes, creamy Bambini bocconcini, fresh basil, and a homemade pesto dressing, finished with a drizzle of balsamic glaze. Perfect for a quick appetizer or light meal in just 10 minutes.
Ingredients
Scale
Salad Ingredients
- 400 g grape tomatoes, halved
- 220 g Bambini bocconcini, well drained
- ¼ cup fresh basil leaves, firmly packed and thinly sliced
- ¼ tsp cooking salt
- 1 – 2 tsp balsamic glaze, for drizzling
Pesto Dressing
- 1 tbsp basil pesto
- 1 tbsp olive oil
Instructions
- Prepare the pesto dressing: In a small bowl, combine 1 tablespoon of basil pesto with 1 tablespoon of olive oil. Mix well until smooth and set aside to let the flavors meld.
- Combine salad ingredients: In a large bowl, add the halved grape tomatoes, well-drained Bambini bocconcini, thinly sliced fresh basil leaves, and ¼ teaspoon of cooking salt. Gently toss to distribute the ingredients evenly.
- Add the dressing: Pour the prepared pesto dressing over the tomato and bocconcini mixture. Gently mix everything together until all the salad components are well coated with the pesto dressing.
- Serve and garnish: Transfer the dressed salad onto a serving platter. Drizzle 1 to 2 teaspoons of balsamic glaze over the top for a touch of sweetness and acidity. Serve immediately to enjoy the fresh flavors at their best.
Notes
- Make sure to well drain the Bambini bocconcini to prevent the salad from becoming watery.
- Adjust salt to taste depending on the saltiness of the pesto used.
- Balsamic glaze adds a sweet tangy finish but can be omitted if not available.
- This salad is best served fresh to preserve the brightness of the ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
