Caprese Salad With Fresh Chimichurri Recipe

Name: Caprese Salad With Fresh Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHIMICHURRI:; 1/2 cups Extra Virgin Olive Oil; 1/3 cups Red Wine Vinegar; 1 Tablespoon Lemon Juice; 1 teaspoon Lemon Zest; 1/2 cups Fresh Basil, Chopped; 1/2 cups Fresh Parsley, Chopped; 1/4 cups Fresh Oregano, Chopped; 1 whole Fresno Pepper, Seeds And Stem Removed, Diced; 1 whole Shallot, Diced; 5 cloves Garlic, Minced; 1/2 teaspoons Black Pepper; 1 teaspoon Kosher Salt; 1 teaspoon Red Pepper Flakes; FOR THE SALAD:; 4 cups Fresh Greens; 8 ounces, weight Fresh Mozzarella Cheese, Sliced; 2 whole Large Tomatoes, Sliced; 10 leaves Basil, Julienned; 2 Tablespoons Extra Virgin Olive Oil; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 1 loaf Baguette, Sliced (optional)

Servings: persons

FOR THE CHIMICHURRI:
1/2 cups Extra Virgin Olive Oil
1/3 cups Red Wine Vinegar
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
1/2 cups Fresh Basil, Chopped
1/2 cups Fresh Parsley, Chopped
1/4 cups Fresh Oregano, Chopped
1 whole Fresno Pepper, Seeds And Stem Removed, Diced
1 whole Shallot, Diced
5 cloves Garlic, Minced
1/2 teaspoons Black Pepper
1 teaspoon Kosher Salt
1 teaspoon Red Pepper Flakes
FOR THE SALAD:
4 cups Fresh Greens
8 ounces, weight Fresh Mozzarella Cheese, Sliced
2 whole Large Tomatoes, Sliced
10 leaves Basil, Julienned
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1 loaf Baguette, Sliced (optional)

1
Start with the chimichurri. In the bowl of a food processor, combine the extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, basil, parsley, oregano, fresno pepper, shallot and garlic. Pulse approximately 8-10 times until the sauce is well blended, but not pureed. Remove it from the food processor into a bowl and season with salt, pepper and red pepper flakes. Stir to combine and set aside until you are ready to use. The sauce will refrigerate for about a week in an airtight container. Best served at room temperature.
2
To prepare your salad: On a large platter, layer the bottom with fresh greens. Starting with a slice of mozzarella (and ending with a slice of mozzarella), layer your cheese slices and tomato slices alternating the two all the while (see photo). Top with julienned basil leaves and drizzle with extra virgin olive oil. Season with salt and pepper. Drizzle the chimichurri on top or serve on the side. Serve with fresh baguette slices or all by itself. Enjoy!

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CHIMICHURRI:, 1/2 cups Extra Virgin Olive Oil, 1/3 cups Red Wine Vinegar, 1 Tablespoon Lemon Juice, and more.

Yes, Caprese Salad With Fresh Chimichurri falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Caprese Salad With Fresh Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions