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Caprese Salad With Creamy Pesto Dressing

Clean, fresh vibrant flavours make this light meal perfect for hot days.
Prep Time10 mins
Cook Time0 mins
Course: Main Course
Cuisine: Italian
Keyword: Caprese, pesto, salad
Servings: 2
Calories: 770kcal
Cost: £4.50


  • Chopping board
  • Knife
  • Bowl
  • Food processor
  • Wooden spoon


For the Caprese salad:

  • 300 g vine ripened tomatoes
  • 1 Red onion, sliced finely
  • 250 g Mozzarella, torn into bitesize pieces
  • 1.5 tsp Oregano
  • 2 tbsp Olive oil

For the pesto dressing:

  • 1 Large bunch of fresh basil
  • 3 tbsp Olive oil
  • 30 g Parmesan, grated
  • 1 handful of pine nuts
  • 2 Cloves of garlic
  • 3 tbsp Sour cream

For the herby toast

  • 4 Slices of sourdough bread
  • Butter
  • Mixed herbs
  • Balsamic vinegar


  • Slice your tomatoes into rough quarters or sixths and add to a bowl with the finely sliced onion. Tear your mozzarella into bite size pieces and add to the bowl.
  • Add the olive oil and oregano to the bowl ands season generously with salt and pepper. Mix together to combine the ingredients.
  • Now make the creamy pesto dressing. Add the basil, olive oil, grated parmesan, pine nuts, garlic cloves and sour cream to a food processor and blend until smooth and creamy. Set aside in a jug ready for serving.
  • Now make the rustic toast. Butter your bread on both sides and sprinkle with the mixed herbs, salt and pepper. In a griddle pan toast until crisp with a little char. Finish the toast with a splash of balsamic over the top and slice ready for serving.
  • Add your caprese salad to a dish with the toast served alongside. Bring the creamy pesto dressing to the dinner table for everyone to spoon over their own salad.