Caprese Salad with Pesto Dressing

side

Prep time: 15 min
Cook time: n/a
Total time: 15 min
Serves: 4-6 servings

Ingredients
  • 2 Cups packed fresh basil leaves
  • 1 Tbsp dried basil leaves, lightly crushed
  • 1/3 Cup chopped walnuts, toasted
  • 3 Cloves garlic, chopped
  • 1 Cup Oregon Olive Mill Arbequina EVOO
  • 1 Tbsp freshly grated Parmesan cheese
  • 4 Medium heirloom tomatoes, 1/4-inch thick slices
  • 1 Pound fresh mozzarella, 1/4-inch thick slices
  • 3 Tbsp Oregon Olive Mill 8-Year Aged Balsamic Vinegar
  • Red Ridge Cyprus Black Lava Salt

Instructions

  1. In bowl of food processor, pulse the dried basil with the fresh basil leaves
  2. Add walnuts, garlic and Parmesan cheese, pulse 4-5 times.
  3. Add EVOO and process for about 10 seconds, until mixture is finely chopped but not pureed.
  4. Layer tomato and mozzarella slices on a serving platter or on olive oil grilled bread.
  5. Drizzle with pesto dressing, balsamic vinegar, sprinkle with Cyprus Black Lava Salt and freshly ground black pepper.

with Oregon Olive Mill Arbequina EVOO, Oregon Olive Mill
8-Year Aged Balsamic Vinegar & Red Ridge Cyprus Black Lava Salt

Caprese Salad with Pesto Dressing PDF