Caprese Chopped Salad with Pesto Drizzle

• 4 cups mixed greens
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 cup fresh mozzarella balls, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, torn
• 1/4 cup olive oil
• 2 tablespoons pine nuts, toasted
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lemon

Steps

1. 1 In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, mozzarella, red onion, and basil.
2. 2 For the pesto, blend olive oil, pine nuts, garlic, a handful of basil, salt, and pepper until smooth.
3. 3 Adjust pesto consistency with a little more oil if needed.
4. 4 Season the salad with lemon juice, salt, and pepper to taste.
5. 5 Drizzle the pesto over the salad just before serving.

Equipment

• Large mixing bowl
• Blender or food processor
• Chef's knife
• Cutting board

Variations

• Add grilled shrimp for a seafood twist.
• Substitute arugula for mixed greens for a peppery kick.

Substitutions

• Use almond slivers if pine nuts are unavailable.
• Substitute balsamic glaze for pesto for a different flavor profile.

Pairings

• Grilled chicken
• Crusty bread
• White wine

Nutrition

Tips

• For extra flavor, allow the salad to marinate in the fridge for 30 minutes before serving.
• Toast pine nuts in a dry skillet over medium heat until golden for added depth of flavor.

Storage

Store the salad in an airtight container in the fridge for up to 24 hours. Keep pesto separate to prevent the greens from discoloring. Re-drizzle before serving.

Freezing: This salad does not freeze well due to the fresh vegetables and mozzarella. Enjoy it fresh!

Serving Suggestions

• Pair with crusty bread or grilled chicken for a heartier meal.
• Serve alongside a glass of chilled white wine.

FAQ