Olive Mozzarella Salad
Caprese salad with fresh mozzarella or burrata, heirloom tomatoes, Greek olives and olive pesto.
- Prep Time: 10-15 mins
- Cook Time: 0 mins
- Total Time: 10-15 mins
- Yield: Serves 10 1x
- Category: Appetizer, Salad
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
Units
Scale
Pesto:
- 1 cup green olives, drained
- 1 cup fresh flat-leaf Italian parsley
- 1-2 cloves garlic, peeled
- 1/4 cup walnuts or pine nuts
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Dash freshly ground black pepper
Salad:
- 1 pint fresh tomatoes
- 6.7-ounce jar pitted green, black & kalamata olives, drained
- 8-ounce ball fresh mozzarella or burrata, sliced
- 1 cup fresh basil and/or flat-leaf Italian parsley leaves
- 1/4 cup extra virgin olive oil
- Dash coarse salt and freshly ground black pepper
Instructions
- To make green olive pesto: Place green olives, parsley, garlic, nuts and Parmesan cheese in a food processor. Pulse and slowly drizzle olive oil into the mixture until it forms a pesto-like texture. Mix in freshly ground black pepper. Taste and adjust seasoning, if necessary.
- Arrange tomatoes, olives, fresh cheese and herbs on a platter. Drizzle with olive oil and green olive pesto. Sprinkle with a dash of coarse salt and freshly ground black pepper.
Notes
Substitution Tip: Use basil pesto instead of olive pesto, if desired.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 244
- Sugar: 1g
- Sodium: 355mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 17mg