Treat yourself to this delightful Caprese Salad with Pesto Dressing! This colorful recipe pairs your favorite tomato + mozzarella combo with mixed greens and a wonderful pesto vinaigrette. It's super easy to make and so delicious!
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Ginnie's Take
Do you have a favorite summer salad? I can never resist a classic Caprese, that popular Italian salad from the island of Capri, that's made with slices of tomato, fresh mozzarella, basil leaves, and olive oil. It's so simple, yet so scrumptious! This delicious Caprese Salad with Pesto Dressing is a cross between a traditional Caprese and a green salad. The lettuce adds extra substance, and a flavorful pesto vinaigrette pulls all the fresh, summery flavors together!
Why You'll Love This Recipe
- Fresh + Flavorful - This gorgeous green salad features a classic tomato and fresh mozzarella combo paired with an irresistible pesto salad dressing. It's an absolutely mouthwatering recipe, and you will savor every bite!
- Easy to Make - You need just a few basic ingredients for this colorful salad, and it's simple to prepare. Perfect for busy weeknights, lazy weekends, and laid back summer dinner parties!
- Pair with Any Summer Meal - While this tasty salad pairs especially well with Italian flavors, you can serve it alongside any summer meal, from pastas to barbecue dishes! And for a light lunch or dinner, just add your favorite protein.
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Ingredients
This recipe uses simple, but high-quality ingredients! Here's what you'll need:
- Tomatoes - Choose the freshest, tastiest tomatoes you can find! I like to use grape tomatoes or cherry tomatoes, because they're so reliably sweet and delicious, but other varieties (such as heirloom tomatoes) will also work.
- Cheese - You'll need some fresh mozzarella, of course! You can use one big ball, or if you can find them, these mini mozzarella balls are a fun substitute.
- Lettuce - For the base of the salad, grab a package of spring mix or other tender, mixed greens.
- Dressing - This recipes features my favorite dressing for a Caprese Lettuce Salad, my go-to Pesto Dressing! You'll make it with fresh basil, olive oil, parmesan cheese, lemon juice, garlic, salt, and pepper, and it's super easy to prepare in your food processor or blender. Want to use store bought pesto instead? Check out the Variations section below for tips!
This recipe is naturally vegetarian, gluten free, and nut free!
You'll Also Need
You'll need a sharp knife to prep the ingredients, along with a food processor (or high speed blender) to make the dressing, and a large bowl to toss everything together.
How to Make Caprese Salad with Pesto Dressing
This tomato, mozzarella, and pesto salad is super simple to prepare! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Make dressing. Start by mincing the garlic in your food processor. Then add the basil, olive oil, parmesan, lemon juice, salt, and pepper. Blend until well combined and mostly smooth, then season generously to taste with additional salt.
- Prep ingredients. Next, cut your tomatoes in half and chop the mozzarella into bite sized pieces. Add the lettuce to a large bowl, topped with half of the tomatoes and mozzarella, plus some of the dressing.
- Mix everything together. Gently toss the ingredients together, adding more salt and pepper to taste, if needed. Transfer to a serving bowl, then top with the remaining tomatoes and cheese, plus another drizzle of the dressing.
Okay, time to dig into your Caprese Salad with Pesto Dressing! Wasn't that easy to make?
Variations
This summery green salad is fun and easy to customize! Here are a few ideas to try:
- Tomatoes - Swap in heirloom tomatoes (cut into bite-sized pieces), or for something different, substitute baked cherry tomatoes or roasted grape tomatoes for the fresh tomatoes.
- Cheese - Replace the fresh mozz with burrata for a decadent treat (dollop it over the finished salad). Although not traditional, feta and goat cheese would also be delish.
- Dressing - To make this recipe with store bought pesto, start with about ¾ cup, then add two tablespoon lemon juice and thin with olive oil to a vinaigrette consistency (about ¼ cup). Not feeling the pesto? Try one of my other salad dressing recipes instead.
- Greens - Substitute different types of greens, such as butter lettuce or arugula. For a crispier salad, use romaine.
- Veggies - Clean out your fridge by tossing in other summer veggies, like cucumbers, pea pods, peppers, and more.
- Croutons - Give the salad some extra crunch by topping it with Homemade Croutons.
- Protein - Add your favorite protein to turn the recipe into a main dish salad.
Serving Suggestions
This Pesto Caprese makes a great side salad for any meal! Try pairing it with this Tomato Feta Pie, Summer Pizza, Watermelon Gazpacho, or this Veggie Galette. For a heartier dinner, pair it with a baked pasta, like this Cheese Lasagna or this Veggie Pasta Bake, plus Homemade Garlic Bread.
Storage
This Caprese Lettuce Salad needs to be served as soon as it's made, otherwise the lettuce will wilt. However, you can make the dressing in advance, then store it in your fridge for a few days. Just keep in mind that it will separate (whisk or shake well before using), and the basil will darken over time.
Related Recipes
Looking for similar ideas? Make sure to check out my Caprese Pizza, Burrata Caprese, Caprese Salad Skewers, and Caprese Freekeh Salad recipes next! And you'll love these summery salad recipes, too:
- Craving a hearty green salad? Try this tasty Quinoa Arugula Salad!
- This Marinated Tomato and Onion Salad is perfect for showing off fresh summer produce!
- If you're a fan of sweet-savory flavors, this yummy Nectarine Feta Salad is for you.
- This mouthwatering Halloumi Salad pairs tangy cheese with grilled summer veggies.
- Love a creamy dressing? Don't miss this delish Butter Lettuce Salad with Sour Cream Dressing!
- This refreshing Watermelon, Feta, and Mint Salad is perfect for the hottest summer days.
Caprese Salad with Pesto Dressing
Ingredients
For Dressing:
- 1 large clove garlic
- 2 cups fresh basil leaves, lightly packed
- ½ cup + 1 tablespoon extra virgin olive oil
- ¼ cup shredded Parmesan cheese
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- pepper
For Salad:
- 8 cups spring mix, or other mixed greens (about 6 ounces / 170 grams)
- 10 ounces (283 grams) grape tomatoes, halved (or cherry tomatoes)
- 8 ounces (227 grams) fresh mozzarella, cut into bite-sized pieces
Equipment
- Food Processor (or High Speed Blender)
Instructions
Make Dressing:
- Mince garlic in food processor, then add basil, olive oil, parmesan, lemon juice, salt, and a few grinds pepper.
- Process ingredients just until dressing is well-blended and mostly smooth (you'll still see basil flecks).
- Season generously to taste with additional salt. (I used about 1 teaspoon total.)
Assemble Salad:
- Add spring mix to a large bowl, along with ½ of the tomatoes and ½ of the mozzarella.
- Top with ¼ cup pesto dressing, then gently toss until salad is evenly coated in dressing. (Add extra dressing, if needed.)
- Transfer salad to a serving bowl (if desired), then sprinkle remaining tomatoes and mozzarella over top.
- Drizzle salad with 1 tablespoon pesto dressing, then serve immediately. Enjoy!
Notes
Nutrition
