Caprese Olive Salad

Caprese salad with fresh burrata, heirloom tomatoes, Greek olives and olive pesto.




  • 1 cup green olives, drained
  • 1 cup fresh flat-leaf Italian parsley
  • 1-2 cloves garlic, peeled
  • ¼ cup walnuts or pine nuts
  • 2 tablespoons freshly grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • Dash freshly ground black pepper


  • 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
  • ¼ cup extra virgin olive oil
  • Dash coarse salt and freshly ground black pepper


  1. 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 {it should have tiny chunks, but be somewhat smooth}. Mix in freshly ground black pepper. Taste and adjust seasoning, if necessary.
  2. 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.


Substitution Tip: Use basil pesto instead of olive pesto, if desired.


Keywords: appetizer, easy, quick, simple, no cook, side, healthy