Pesto Marinated Tomato & Arugula Caprese Salad

Salmorejo (Chilled Spanish Tomato Soup) Pan-Seared Steaks with Tomatoes & Onions
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A fresh take on the traditional caprese, made flavorful year-round with our sweet and succulent Cherry Tomatoes.


  • 1 (14 oz.) can Mutti® Cherry Tomatoes (Ciliegini)
  • 3 Tbsp. toasted pine nuts, divided
  • 1 clove garlic
  • 2 cups loosely packed fresh basil leaves
  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. shredded Parmigiano Reggiano
  • 1/2 tsp. kosher or sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 (8 oz.) container small fresh mozzarella balls (bocconcini)
  • 6 cups arugula or baby spinach
  • shaved Parmigiano Reggiano or Pecorino Romano cheese for garnish

How to prepare

  1. Drain tomatoes and pour into a small mixing bowl.
  2. To make the pesto, place 2 tablespoons of the pine nuts, garlic, basil, olive oil, cheese, salt and pepper in the bowl of a food processor and process for 15 seconds. Scrape sides of bowl and process until smooth. Transfer to a measuring cup. Gently stir 2 tablespoons of the pesto into the tomatoes, cover and set aside or refrigerate until ready to serve.
  3. To serve, toss tomatoes in salad bowl with mozzarella and arugula and garnish, if desired, with additional pesto, remaining toasted pine nuts and shaved cheese.