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caprese salad with board dressing |

summer caprese salad with board dressing

  • Author: Nyssa Tanner
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


a fresh summer caprese salad with an herbed board dressing.


  • 1 pint cherry tomatoes
  • 1 pint sized container of ciliegine mozzarella balls, well drained
  • 1/4 cup pine nuts
  • 1/4 cup loosely packed parsley leaves
  • 1/4 cup loosely packed basil leaves
  • 1 garlic clove thinly sliced
  • 1 small shallot finely chopped
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/4 tsp chili flakes (optional – or add more if you like more spice!)
  • 1 tbs lemon juice
  • 3 tbs good quality olive oil
  • 1 or 2 tbs balsamic reduction or balsamic vinegar (depending on how much you like)
  • 4 slices of crusty bread for serving (optional)


  1. lightly toast pine nuts over low heat in a small pan on the stove top. be patient here – heat slow and keep a very close eye on them as they will go from toasted to burned very quickly! set aside.
  2. slice tomatoes in half and put in a bowl with the well drained mozzarella balls.
  3. put parsley, basil, garlic, shallot, salt, pepper, and chili flakes on a large cutting board. chop everything together until it is uniform
  4. in size and well combined.
  5. add olive oil and lemon juice to the cutting board and chop some more to mix in wet ingredients and marry all the flavors.
  6. scrape this mixture into the bowl with tomatoes and mozzarella. add pine nuts and gently toss to coat.
  7. taste and add more salt & pepper if needed.
  8. top with balsamic reduction or balsamic vinegar and serve scooped over hot-toasty-crusty bread if using!