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Slices of tomato and mozzarella with a pesto drizzle on top.

Pesto Caprese Salad

Delicious, fresh and so simple, this Italian pesto caprese salad takes minutes to make. It works wonderfully as a side dish and can be served on it's own as an appetizer. Perfectly refreshing, it's a great addition to so many meals!
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Course: Appetizer, Side Dish
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings
Calories: 420kcal
Author: Betty Davies


  • 2 vine ripened tomatoes
  • 8 ounce fresh mozzarella ball
  • 2 tablespoons lemon basil pesto
  • salt and pepper
  • fresh basil leaves and lemon slices to garnish


  • Slice the tomatoes and mozzarella into even thickness.
  • Overlap the tomato and mozzarella slices on a plate.
  • Drizzle over the pesto.
  • Season with a little salt and pepper.
  • Garnish with fresh basil leaves and small slices of lemon.


  • This is a very simple recipe, so use the best quality ingredients you can. It really does make all of the difference.
  • Cut the mozzarella and tomato slices as evenly as you can.
  • The pesto will keep well in the fridge for up to a week, so be sure to make extra!


Calories: 420kcal | Carbohydrates: 8g | Protein: 27g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 91mg | Sodium: 2020mg | Potassium: 378mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2094IU | Vitamin C: 17mg | Calcium: 609mg | Iron: 1mg