Enjoy this Caprese Salad topped with kale pesto. Eat it on its one as a delicious lunch, or make it as a vegetarian appetizer. Regardless, it’s healthy and sure to please!
This recipe is so basic I’m not even sure I should be sharing. But I am, and today we’re getting fancy. ….am I the only one who thinks ‘fancy’ when I hear the word “pesto”? For example, you’re at a restaurant and kind of in the mood for a sandwich. You’re with your friends and you want to one-up them. (<—lollllll I hope you’re not that competitive). As you glance over the menu, you notice several delicious looking options, including turkey+cheese, turkey+bacon and turkey+pesto. As much as I love bacon, it doesn’t have that “wow” factor that pesto has (sorry bacon). You order the pesto sandwich, all your friends are jealous and all is right with the world.
….this scenario should paint a picture of my life and how not-fancy it actually is, and if you were nodding your head throughout well, I hate to break it to you, but you’re probably not very fancy either.
But today you are! We are!
This caprese salad is the result of a cheese craving, specifically a fresh mozzarella cheese craving. I wanted cheese but didn’t want to eat an entire block of cheese and really, how else are you supposed to enjoy fresh mozzarella? <—don’t answer that question because I know there are many other ways, but today there is only one way: in a caprese salad.
This recipe should take no more than five, maybe seven minutes top to prepare. As far as measurements go, it will just depend how many people you want to serve. In the recipe below, I made it to serve two people and am referencing it as if it’s an appetizer. However, feel free to make the same amount for one person and eat it as lunch, or feel free to double or triple the recipe to serve multiple party at a dinner party. Essentially, the measurements are flexible and easily adjustable.
Oh and fun fact: Miguel and I are actually having a caprese sandwich as one of our sandwich options at our wedding, because I think caprese sandwiches are an awesome vegetarian option. So, if you want something more filling than just the salad, make this recipe and put it in between two slices of bread and you’ll be golden. If you’re trying to cut back on carbs, eat it as-is in the recipe. Both ways are sure to please!
- 2 vine ripe tomatoes
- 10 oz. fresh mozzarella cheese
- 1 cup fresh basil
- 1 tsp dried basil
- 2 tbsp olive oil
- 2 tbsp water
- 3 tbsp pine nuts
- 1 garlic clove
- ½ cup kale, stems removed
- For the salad: Slice tomatoes and mozzarella cheese and line on a plate
- For the pesto: Combine ingredients in a blender or food processor. If mixture isn't blending, add additional water 1 tbsp at a time.
- Top tomatoes and mozzarella with kale pesto and enjoy!
- ***the amount of tomatoes and mozzarella will vary depending on how many people you are serving. This recipe serves 1-2 people. If you are making this for a larger party, just double the amount of tomatoes & mozzarella
Q: Do you think pesto is fancy, or is it just me? Do you have a go-to lunch order when you go out to eat?