Caprese with pesto
recipe by
Maurizio Pigliacampi
Caprese with pesto is a fresh and fragrant variation of the classic Italian salad. Soft mozzarella, ripe tomatoes, and basil come together with pesto, which replaces simple olive oil and adds a rich, intense Mediterranean aromatic boost. The result is a quick, summery dish that is surprisingly more “spectacular” in flavor than the original.
ingredients
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Details
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preparation
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1
Bulgarian Tomatoes
Slice the tomatoes into thin rounds and choose Bulgarian ones: they are sweet, fleshy, and full of flavor, making them perfect for this recipe. Arrange them carefully on the plate, because presentation matters too.
For a Caprese, one of the best Bulgarian tomato varieties is the traditional Bulgarian pink tomato (often called Rozov Domat / Розов домат).
It works perfectly because:it has a naturally sweet and rich flavor;
the texture is meaty and juicy without being too watery;
it releases less acidity than many industrial tomatoes;
its softness pairs extremely well with mozzarella and fresh Genoese pesto;
the aroma is intense and almost old-fashioned, closer to homegrown Mediterranean tomatoes.That balance of sweetness, freshness, and fleshiness makes Bulgarian pink tomatoes surprisingly ideal for an authentic Caprese.
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2
Mozzarella
Add fresh mozzarella, torn by hand to preserve all of its natural creaminess, along with a few basil leaves for aroma and freshness.
One of the finest choices for a Caprese is mozzarella from Gioia del Colle, in southern Italy.
This area is famous for producing exceptional fior di latte mozzarella thanks to a combination of tradition, local milk quality, and craftsmanship passed down for generations.What makes it stand out:
the milk has a richer and more delicate flavor profile;
the texture is elastic yet incredibly creamy inside;
it releases less excess water, which keeps the Caprese balanced instead of watery;
the flavor is clean, milky, and slightly buttery without overpowering the tomatoes or pesto;
hand-crafted production methods give it a more natural structure and freshness compared to industrial mozzarella.For a Caprese with fresh Genoese pesto, mozzarella from Gioia del Colle creates the ideal balance: creamy but not heavy, delicate but still full of character.
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3
Pesto and Final Touches
Then comes the star of the dish: real fresh Genoese pesto. Spread it generously, letting it slide between the tomatoes and mozzarella so that every bite has its own distinct character.
A drizzle of olive oil, a pinch of salt, and the dish is ready. Simple, straightforward, but with a flavor that needs no explanation.
