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Caprese Salad with Pistachios & Pomegranate

A delicious and effortless summer salad to impress, this heirloom tomato caprese salad has a couple of twists to keep things fun and fresh. Honey toasted pistachios and juicy pomegranate seeds add a delightful crunch and burst of sweetness. This salad is perfect for a summer get together or a simple meal at home.
5 from 1 rating

Ingredients

  • 8 oz (250 g) fresh mozzarella, sliced
  • 2 large tomatoes, sliced
  • 1 handful smaller vine and cherry tomatoes, or an additional larger one
  • cup (40 g) raw unsalted pistachios
  • 2 tsp honey
  • 2 Tbsp pomegranate seeds
  • olive oil, for drizzling
  • pomegranate molasses or balsamic vinegar, for drizzing
  • 1 handful basil or cilantro (fresh coriander) leaves

Instructions 

  • Prepare the pistachios first. Cover a plate with parchment or baking paper and set aside. Heat a frying pan on low heat (no oil required) and add the pistachios. Toast them until lightly browned and fragrant. Pour the honey into the pan - it will quickly bubble up and reduce. Use a spatula to coat the pistachios with the honey, and then remove the pan from the heat.
  • Pour the mixture out onto the prepared plate. Spread them out into a single layer, sprinkle a little salt over the pistachios and leave them to cool down while you prepare the rest of the ingredients.
  • Assemble the caprese salad by arranging the tomato and mozzarella slices over the plate. Drizzle olive oil and pomegranate molasses (or balsamic vinegar) over the top and add salt to taste.
  • Finally, sprinkle the pistachios and pomegranate seeds over the top and garnish with the cilantro leaves (or basil) and serve.
Serving: 2g