It’s the taste of sunshine. Sweet, earthy, herby, nutty, creamy, and definitely, definitely, definitely worth your time. Not that this strawberry pesto caprese takes much time. It’s as simple as slicing a few berries. Even if you go with homemade parsley and pistachio pesto, and I recommend you do, this salad won’t make you hate your summertime kitchen. It’ll make it your friend.
Strawberry Pesto Caprese Salad
Serves 4, can easily be doubled ( or more for a party)
Skill: absolute beginner
Flavor profile: sweet, herby, fresh
- 1 lb strawberries, sliced
- 4 oz ciliegine mozzarella
- 1 oz parsley pistachio pesto ( 2 heaping tablespoons)
- .5 oz olive oil (1/8 scant cup), or to taste
- .25 oz champagne vinegar ( 1 Tablespoon), or to taste
- Salted & roasted pistachios, fresh parsley for garnish
- Add sliced strawberries, pesto, olive oil, and vinegar to a large bowl and mix to combine.
- Place the strawberry mixture on a large serving tray.
- Tear each piece of ciliegine mozzarella so they are open but not torn through. (They soak up the pesto this way)
- Top the salad with pistachios and fresh parsley.
- Serve immediately.
*As a note, this recipe was the happy conclusion of making batches and batches of pesto in preparation for this post, and a carton of strawberries happily sat on the counter. In searching for SEO and tag words and all those other things that aren’t really fun but are totally necessary to running a successful blog, I came across this recipe by Amanda of Heartbeat Kitchen. She has a more traditional take on the sliced caprese (but with strawberries) and you should take a peek at her post.