Caprese Salad Recipe

Toast pine nuts or substitute nuts in a dry skillet over medium heat until golden and fragrant, 2–3 minutes, shaking the pan; remove and cool.

In a small food processor or blender combine 1 cup packed baby arugula, 2 tablespoons grated Parmesan, the cooled toasted pine nuts, 1 minced garlic clove, and 1 teaspoon fresh lemon juice.

Pulse to chop, then with the processor running slowly stream in 3 tablespoons extra-virgin olive oil until a loose, spreadable pesto forms. If too thick, add up to 1 tablespoon water or more oil to reach desired consistency.

Season to taste with a pinch of sea salt and a pinch of freshly ground black pepper. Transfer pesto to a bowl and set aside.

Prepare ingredients: drain fresh mozzarella if packed in water and pat dry with paper towels. If using a large mozzarella ball, slice into 1/4-inch rounds; if ciliegine (small balls), halve larger ones.

Wash heirloom tomatoes and slice into 1/4-inch rounds or cut into wedges if tomatoes are small or plum-shaped. Pat tomato slices dry to avoid excess moisture.

Arrange the salad on a large platter or individual plates: either alternate tomato and mozzarella slices in a single layer or pile mixed tomato slices loosely and tuck mozzarella pieces among them.

Toss 2 cups baby arugula lightly with 1 tablespoon extra-virgin olive oil and a light pinch of salt and pepper, then either scatter the arugula over and around the arranged tomatoes and mozzarella or place a bed of dressed arugula first and top with tomatoes and cheese.

Break or tear 12 basil leaves and distribute over the salad for fresh herbal flavor.

Spoon small dollops (about 1 teaspoon each) of the prepared arugula pesto over the tomatoes and mozzarella in 6–8 spots, or lightly drizzle the pesto in a thin stream across the salad for an even coating.

Sprinkle 1 ounce sicilian toasted marcona almonds roughly chopped evenly over the salad for crunch.

Finish by drizzling the entire salad with the remaining 2 tablespoons extra-virgin olive oil and 2 tablespoons aged balsamic vinegar. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, adjusting to taste.

Let the salad rest 3–5 minutes at room temperature for flavors to meld, then serve immediately.