Why do so many caprese recipes skip the pesto? Basil is already in a traditional caprese, so stirring in basil pesto just intensifies what is already there. Mini bocconcini, cherry tomatoes, basil pesto, and Greek yogurt tossed together in a bowl. That is the whole recipe. No cooking, no waiting, no plating fuss.
The Greek yogurt replaces the usual olive oil drizzle. It clings to the tomatoes and bocconcini instead of pooling at the bottom of the bowl. You taste garlic, cheese, and basil in concentrated form from the pesto. Make sure the cherry tomatoes are ripe and at room temperature for the best flavor.
Tips for a Good Caprese
Use room-temperature tomatoes
Cold tomatoes taste muted. Take the cherry tomatoes out of the fridge at least 30 minutes before tossing. Their sweetness and acidity are much more pronounced at room temperature.
If you only have refrigerated tomatoes, a quick fix is to halve them and let them sit cut-side up with a pinch of salt for 15 minutes. The salt draws out flavor as they warm.
Drain the bocconcini
Mini bocconcini sit in brine or whey. Drain them well and pat dry with paper towels before tossing with the pesto and yogurt.
Excess liquid from the cheese dilutes the pesto and makes the whole bowl watery within minutes. A dry bocconcini holds its coating.
Pesto Cherry Tomato Caprese Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Mini bocconcini and cherry tomatoes tossed with basil pesto and Greek yogurt in place of the usual olive oil drizzle.
Ingredients
- 8 ounces (200 grams) mini bocconcini (baby mozzarella balls)
- 2 cartons (28 oz/792 grams) cherry tomatoes
- 1/2 cup (118 mL) basil pesto
- 1/4 cup Greek yogurt
Instructions
- Combine the mini bocconcini and cherry tomatoes in a large bowl.
- Add the basil pesto and Greek yogurt to the bowl.
- Gently toss everything together until the ingredients are well coated.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
- Drain the bocconcini well and pat dry before tossing. Excess brine dilutes the pesto and makes the bowl watery within minutes.
- Toss no more than 30 minutes before serving. The salt in the pesto pulls water out of the tomatoes the longer it sits.
- Swap the Greek yogurt for a drizzle of olive oil if you want a lighter, less tangy salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 400
- Fat: 18
- Carbohydrates: 10
- Fiber: 2
- Protein: 15
- Cholesterol: 40 mg
Frequently Asked Questions
Can I use large mozzarella instead of bocconcini?
Yes. Tear it into bite-sized pieces rather than slicing. Torn edges catch more pesto and yogurt than smooth sliced surfaces.
Is this a side dish or a main course?
It works as both. As a side it serves four. As a main, add crusty bread and it serves two for a light lunch.
Can I make it ahead?
Toss it no more than 30 minutes before serving. The salt in the pesto draws water from the tomatoes and the bowl gets soupy if it sits too long.
If You Liked This Recipe, You’ll Love These
- Basil Pesto Linguini with Cherry Tomatoes
- Zucchini Spaghetti with Pesto and Cherry Tomatoes
- Asparagus And Bread Salad With Cherry Tomato And Lemon Vinaigrette
- Brown Rice Salad with Basil Walnut Pesto and Spring Vegetables
Yum, Yum, Yum – we thoroughly enjoyed this caprese salad made with tomatoes and basil from our garden.
Awesome recipe. I love your combo of pesto w. the basic caprese salad. I will certainly try this. I have a different, original pesto recipe that you might like too. http://bit.ly/nKkCow.