Summer Fruit Caprese Salad with Black Olive Pesto
Try this Summer Fruit Caprese Salad with Black Olive Pesto recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
white meat free
contains gluten
contains red meat
shellfish free
dairy free
- olive oil
- salt
- lemon juice
- black olives
- almonds
- fresh basil
- basil leaves
- a mix of tomatoes (i love mixing up size shape and color)
- your favorite stone fruit (apricots peaches, nectarines, cherries...)
- a few figs
- buffalo mozzarella
- flavorful olive oil
- black pepper and a coarse sea salt
- fresh ciabatta
- breasola prosciutto or a similar cured meat
- Carbohydrate 3.4831842345044 g
- Cholesterol 45.36 mg
- Fat 13.769201419275 g
- Fiber 0.765645641254377 g
- Protein 18.0018920451705 g
- Saturated Fat 7.43279299284393 g
- Serving Size 1 1 people (93g)
- Sodium 536.752569258339 mg
- Sugar 2.71753859325003 g
- Trans Fat 0.709812219643907 g
- Calories 209 calories
Make the pesto by blitzing together all ingredients except for the salt and lemon juice with a strong immersion blender or in a mini food processor. Season with salt and lemon juice. (I used 1 cup basil, 1/4 cup olives, 1 tbsp almonds, 3 tbsp olive oil, a touch of salt and a good bit of lemon juice - just go with what you like. More basil will be more pesto-y and more olives more tapenade-y). Cut all produce for the salad in a way that you can eat it without looking like a total idiot. Arrange on a plate, artfully if you feel so inclined. Drizzle with oil and add a sprinkling of coarse salt. Serve with the olive pesto, bread and maybe a cured meat on the side.
