Strawberry Pesto Caprese Salad With Parsley and Pistachios

Sliced strawberry pesto Caprese Salad with parsley and pistachios

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


  1. Add sliced strawberries, pesto, olive oil, and vinegar to a large bowl and mix to combine.
  2. Place the strawberry mixture on a large serving tray.
  3. Tear each piece of ciliegine mozzarella so they are open but not torn through. (They soak up the pesto this way)
  4. Top the salad with pistachios and fresh parsley.
  5. 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.


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