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Our very own caprese salad

15 min


15 persons




0 / 5 (0 votes)


BORGES - Ensalada caprese a nuestra manera


  • 4 tomatoes
  • 400 g (15 oz) buffalo mozzarella
  • For the pesto sauce
  • 30 g (1 oz) basil leaves
  • 1 clove of garlic
  • 30 g (1 oz) toasted pine nuts
  • 50 g (2 oz) grated Parmesan
  • 150 ml (5 US fl oz) extra-virgin olive oil

Step by step

  1. Step 1

    Cut the tomato and mozzarella into similar-sized slices and arrange them on a plate in an alternating, interleaved pattern. Drizzle some pesto sauce on top.

    To make the pesto sauce, first blanch the basil leaves for 10 seconds in a pan of boiling water and then plunge them into a bowl of ice water. Once the leaves have cooled, dry them thoroughly and blend together with the other ingredients.

  2. ‘- This highly nutritious salad is packed with vitamins and proteins, thanks to the cheese and nuts.
    – Try making pesto with other nuts, such as walnuts, hazelnuts and even pistachios.
    – If you decide to use bought pesto instead, you can rustle up this salad in a trice!
    – To make a vegan version, replace the mozzarella with cubed tofu.

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