Caprese Style Serrano Ham & Mozzarella Salad
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Caprese Style Serrano Ham & Mozzarella Salad

with Pine Nuts, Fresh Pesto and Tomato | 5 min prep | Serves 2

This quick Caprese inspired salad adds Serrano ham and pine nuts for an extra special version of the classic Italian dish.


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 war 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
Cooking time5 minutes


serving amount

30 milliliter(s)

Cider Vinegar

(Contains Sulphites)

2 unit(s)

Medium Tomato

2 ball(s)


(Contains Milk)

4 slice(s)

Serrano Ham

30 grams

Pine Nuts

100 grams

Baby Leaf Mix

64 grams

Fresh Pesto

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2650 kJ
Energy (kcal)633 kcal
Fat49.9 g
of which saturates16.7 g
Carbohydrate10.7 g
of which sugars7 g
Protein32.7 g
Salt3.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Paper Towel



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 tomatoes into 1cm pieces, then add to the dressing.

c) Drain the mozzarella. Pat dry with kitchen paper, then tear into small pieces.

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 bowl of tomatoes and dressing. Toss together, then transfer to 2 serving bowls.

b) Spoon over the pesto.

c) Scatter over the pine nuts to finish.


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