Skip to main content
Pesto Dressed Caprese Style Salad
Pesto Dressed Caprese Style Salad

Pesto Dressed Caprese Style Salad

with Roast Potatoes, Ciabatta Croutons and Pumpkin Seeds

Recipe Development Team
Recipe Development TeamPublished on June 05, 2025

Welcome the sunshine with our summery Pesto Dressed Caprese Style Salad. Filled with a taste of Italian sun, this salad is perfect for a lighter evening meal or to accompany a BBQ.

Tags:
Calorie Smart
Veggie
Allergens:
Wheat
Barley
Cereals containing gluten
Milk
Egg
Mustard
Sulphites

The quantities provided above are averages only.

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.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

350 grams

Salad Potatoes

1 unit(s)

Garlic Clove**

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

125 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

1 unit(s)

Lemon

32 grams

Pesto

(Contains: Milk)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

15 grams

Pumpkin Seeds

Not included in your delivery

1 tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2505 kJ
Energy (kcal)599 kcal
Fat29.5 g
of which saturates10.8 g
Carbohydrate61.4 g
of which sugars12.6 g
Dietary Fibre7.1 g
Protein21.9 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Grater
Large Salad Bowl

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the salad potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, peel and grate the garlic (or use a garlic press). 

Halve the ciabatta and evenly spread over the garlic.

Cut the ciabatta into 2cm chunks.

3

Pop the ciabatta croutons onto a baking tray in a single layer. 

Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

4

Meanwhile, halve the baby plum tomatoes.

Drain and tear the mozzarella into 2cm chunks.

Cut the lemon into wedges.

5

In a large bowl, combine the pesto, mayo, sugar and oil for the dressing (see pantry for both amounts) along with a good squeeze of lemon juice. Season with salt and pepper and mix to combine.

Once combined, toss the tomatoes through the dressing.

6

When everything's ready, add the roasted potatoes, baby leaves and croutons to the salad bowl and toss until evenly coated in the dressing.

Share the salad between your serving bowls. Top with the mozzarella chunks.

Finish by drizzling over the balsamic glaze and sprinkling with the pumpkin seeds.

Enjoy!

This week's must-try HelloFresh recipes

Teriyaki Pulled Beef Bao

Teriyaki Pulled Beef Bao

with Black Sesame Wedges and Smacked Cucumber Salad
Peri Peri & Maple Glazed Spatchcock Chicken

Peri Peri & Maple Glazed Spatchcock Chicken

with Chips, Garlic Bread, Peas and Tenderstem® Broccoli
Ultimate Beef and Chorizo Lasagne Soup

Ultimate Beef and Chorizo Lasagne Soup

with Herby Garlic Bread
Chinese BBQ Style Roast Pork Belly and Sticky Rice

Chinese BBQ Style Roast Pork Belly and Sticky Rice

with Roasted Greens, Spring Rolls and Sweet Chilli Sauce
Ultimate Creamy Truffle Mushroom & Burrata Linguine

Ultimate Creamy Truffle Mushroom & Burrata Linguine

with Flaked Almonds, Rocket Salad and Garlic Ciabatta
American Style Chicken Schnitzel Sando

American Style Chicken Schnitzel Sando

with Caramelised Onions, Burger Sauce, Apple Slaw and Fries
Cosy Butternut Squash Mac and Cheese

Cosy Butternut Squash Mac and Cheese

with Rocket and a Crispy Sage Crumb
Orkney Crab, Leek and Potato Gratin

Orkney Crab, Leek and Potato Gratin

with Oven-Ready Garlic Baguette and Baby Plum Tomato Salad
Chilli non Carne Rice Jumble

Chilli non Carne Rice Jumble

with Bell Pepper, Soured Cream, Avocado and Coriander
Smoky Harissa Butter Beans and Toasted Ciabatta

Smoky Harissa Butter Beans and Toasted Ciabatta

with Roasted Sweet Potato, Greek Style Cheese and Crispy Onions
Creamy Chickpea Korma

Creamy Chickpea Korma

with Basmati Rice, Peas and Coriander
Harissa Butter Bean Loaded Jacket Potato

Harissa Butter Bean Loaded Jacket Potato

with Greek Style Cheese and Radish & Baby Leaf Salad
Greek Style Lamb Moussaka

Greek Style Lamb Moussaka

with Creamy Aubergine Topping
Pesto Pulled Chicken Orzo

Pesto Pulled Chicken Orzo

with Spinach, Peas and Cheese
Mexican Style Bacon and Bean Frijoles Charros

Mexican Style Bacon and Bean Frijoles Charros

with Soured Cream and Cheese
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
Family Favourite Pork and Apple Burger

Family Favourite Pork and Apple Burger

with Rosemary Wedges and Rocket Salad
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Midweek Chipotle Beef and Pork Rigatoni

Midweek Chipotle Beef and Pork Rigatoni

with Cheddar, Spinach and Rocket
Creamy Bacon, Potato and Baby Gem Salad

Creamy Bacon, Potato and Baby Gem Salad

with Ciabatta Croutons and Italian Style Cheese