The neutral flavor of soybean oil allows the fresh ingredients of Caprese Salad drizzled with pesto to shine. This simple ‘n' easy dish is a crowd pleaser!


Recipe Summary

15 mins
15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Soybean Walnut Pesto:
2 tablespoons Soybean Walnut Pesto (recipe follows)


Instructions Checklist
  • Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.

  • Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.

  • Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.


Nutrition Per Serving: 180 Calories, 12g Protein, 6g Carbohydrate, 1g Fiber, 12g Fat, 4g Sat. Fat, 0g Trans Fat, 15mg Cholesterol, 290mg sodium

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This is a very good recipe. I have made salad similar to this in the past but the pesto in this one gives it that extra special zing. One very important thing is to be sure you buy FRESH mozzarella cheese (not the kind you get sliced i.e. american swiss etc). Your Italian supermarket OR any large chain supermarket will carry this type at their deli counter. When ordering be sure to tell them you want the fresh kind. My guests and my family liked this recipe. Read More