Caprese salad with pesto sauce and apple-flavoured vinegar cream

Slice or dice the mozzarella. Put on an inclined tray or drainer. Allow to stand for 15 minutes.

Wash the tomatoes. Slice them. Next, put the tomatoes and mozzarella on top of one another, 3 tomatoes and 3 slices of cheese.

Wash the basil, dry it and cut into julienne strips.

Take oil with 2 garlic cloves to medium-low heat. Set aside when garlic is golden brown..

I this same oil, brown the pine nuts a little. When golden brown remove from the heat and take half of the pine nuts.

Add basil, already cut, to be cooked with the residual heat of oil to enhance the basil flavour.  .

Grind this mixture in a mixer or similar device. Add the grated cheese, dairy cream and a little vegetable stock. .

Lastly, add the whole pine nuts. Cover the piles of caprese salad with the pesto sauce. Top with black olives.

Put the lettuce around the salad dish and add a little apple vinegar cream.

Ensalada caprese con crema de vinagre de manzana

Balsamic Cream ideal for:

Chicken | Rices | Salads


  • 400 gr buffalo mozzarella
  • 500 gr ripe tomatoes
  • 40 gr pine nuts
  • A bunch of fresh basil
  • 50 gr recently grated Parmesan cheese
  • 30 gr recently grated pecorino cheese (hard cheese). You can also use cured goat cheese instead of pecorino cheese.
  • Lollo rosso shoots
  • Yellow escarole shoots
  • 4 black olives
  • 3 garlic cloves
  • Olive oil
  • Oregano, salt and pepper

  • Difficulty


  • Cost

    Low (0,45 € per portion)

  • Preparation

    25 minutes

  • Season

    All over the year