HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaprese Inspired Mozzarella And Tomato Salad
Caprese Inspired Mozzarella and Tomato Salad

Caprese Inspired Mozzarella and Tomato Salad

with Serrano Ham, Pine Nuts and Fresh Pesto | Serves 1

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This is an extra special twist on the classic Caprese. Adding salty Serrano ham, vibrant fresh pesto and a generous sprinkle of toasted pine nuts, it's a summer salad that's sure to brighten up any lunchtime!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time5 minutes
Difficulty levelEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 sachet

Cider Vinegar


1 unit(s)

Medium Tomato

1 ball(s)



2 slice

Serrano Ham

1 sachet

Pine Nuts

50 grams

Premium Baby Leaf Mix

32 grams

Fresh Pesto


Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1437 kJ
Energy (kcal)343 kcal
Fat26.9 g
of which saturates9.7 g
Carbohydrate5.1 g
of which sugars3.4 g
Protein18.8 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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a) In a large bowl, mix together the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with a pinch of salt and pepper.
b) Cut the tomato into 1cm pieces and add it to the dressing.
c) Drain and tear the mozzarella. Pat dry with kitchen paper.
d) Tear the Serrano ham into bite-sized pieces.


a) If you'd prefer toasted pine nuts, heat a frying pan on medium heat (no oil).
b) Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
c) Remove from the heat.


a) Add the mozzarella, baby leaf mix and Serrano ham to the tomato bowl. Toss together, then transfer to your serving bowl.
b) Spoon over the pesto.
c) Scatter over the pine nuts to finish.