ReceptnaptárCaprese salad with fresh pesto
Caprese is the freshness of the island of Capri: ripe tomatoes, milky mozzarella, basil and good olive oil. In this version we also make a homemade pesto, which makes the classic more aromatic. There is nothing in it to hide behind — the quality of the ingredients is everything.
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Ingredients
Method
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- For the pesto, crush the basil, pine nuts, Parmesan and garlic in a mortar or food processor, then gradually add the olive oil until you get a creamy, slightly coarse pesto. Season with salt to taste.
- Cut the tomatoes into thick slices, arrange them on a plate and sprinkle lightly with salt. Leave them for 5 minutes so that their juice runs out.
- Drain the mozzarella well and cut it into slices of similar thickness.
- Arrange the tomato slices and the mozzarella alternately, slightly overlapping.
- Drizzle with the pesto, season with coarse salt and pepper, and serve immediately.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make it only in summer, from ripe, properly flavoured tomatoes; in winter it gives no pleasure.
- Drain the mozzarella well, otherwise its water thins the pesto.
- Do not keep the tomatoes in the fridge — the cold takes away their flavour; serve them at room temperature.
- Drizzle the pesto on only right before serving, because the basil turns brown.
Frequently asked questions
Can I buy ready-made pesto?
Yes, but the basil flavour of freshly made homemade pesto is much more vivid.
Why did my salad turn watery?
The juices of the tomato and the mozzarella thin the pesto. Salt the tomatoes and drain the mozzarella before serving.
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