Caprese Salad | culture: the word on cheese
Ripe tomatoes, fresh basil, and milky mozzarella go together perfectly in this easy Caprese salad. Great for summer, this salad shows off the quality of simple ingredients.
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spoon
Ingredients
- PESTO:
- 4 cups lightly packed basil leaves
- 1 clove garlic
- ⅓ cup toasted pine nuts (divided)
- ⅔ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- ¼ cup grated parmesan cheese
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
-
- SALAD:
- ½ cup balsamic vinegar
- 4 cups tender baby lettuces
- 4 6- to 8- ounce balls fresh mozzarella cheese (cut into ¼-inch-thick slices)
- 2 pounds heirloom tomatoes (cut into ¼-inch-thick slices)
- Fresh basil leaves (to garnish)
- Crusty bread (for serving)
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