Easy Caprese Tomato Salad with Toasted Pine Nuts
This easy Caprese Tomato Salad combines juicy vine-ripened tomatoes, fresh mozzarella, basil, olive oil, balsamic glaze, and toasted pine nuts for the ultimate summer side dish. Perfect as an appetizer, light lunch, or served alongside grilled meats.
Ingredients
- 3 whole beef steak tomatoes
- 8 ounces fresh mozzarella cheese
- 10 basil leaves washed and dried
- 1/3 cup pine nuts
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- sea salt to taste
- fresh ground black pepper to taste
Instructions
- Heat a small skillet over medium heat, place pine nuts in skillet and move around continuously until they start to brown and smell nutty, remove pan to a dish or a plate. Otherwise they will continue to brown in the warm pan and could burn. Do not walk away from this is a step you much keep an eye on.
- Wash and slice tomatoes in to 1/4 inch thick slices.
- Cut mozzarella into 1/4 inch slices.
- Wash and dry one basil leaf for every tomato slice, if the leaves are large and you don't have enough you can cut them in half.
Assemble
- On a flat serving platter with a bit of a lip to hold in juices. (honestly a dinner plate will do!) Layer tomatoes, mozzarella, basil leaves, then drizzle with olive oil, balsamic vinegar, sprinkle with toasted pine nuts and top it off with salt and pepper.
Nutrition
Calories: 319kcalCarbohydrates: 4gProtein: 15gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 357mgPotassium: 52mgFiber: 1gSugar: 2gVitamin A: 442IUVitamin C: 0.3mgCalcium: 289mgIron: 0.3mg
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