Entertaining? Try a new twist on a Classic Caprese salad!

Hello Everyone,

Happy Humpday! It’s finally the middle of the week, which means the weekend is almost here!

So, once a month at work, myself and a small group have a potluck where we share our ethnic dishes and enjoy a wide variety of foods that we cook at home regularly. I am the designated salad lady and I am so grateful that my collegues are willing to try my new salad ideas with lunch.

This time, I wanted to make something classic, so I purchased all the ingredients for a caprese salad: tomatoes, cucumbers and mozzarrella. Instead of making a balsamic vinagrette for the salad, I decided to try a new pesto: walnut and parsley.

I chose walnut for my pesto because of the myriad of health benefits.
-Walnuts lower cholesterol. They are very high in omega 3 fatty acids, which is not the case for other nuts. Omega 3s are also found in fish and have been proved to lower cholesterol by raising HDL (good cholesterol) and thus lowering LDL (bad cholesterol).
-They also contain a good level of biotin, which helps strengthen hair and improve growth, amoung many other benefits.


I wanted to make two versions of the salad; one that could be served as an appetizer and one which could be tossed into a bowl and served for a big group. So, without further ado, here are the two salad recipes!




Ingredients (serves 8-10):
-4 large tomatoes (I chose some of the heirloom variety)
-1 large cucumber, sliced thinly
-1/4 spanish onion, finely sliced (not pictured, but I believe would be a good addition to my salad)
-1 mozzarella ball, sliced into rounds
*For the salad, add 4 cups of chopped spinach to the recipe*

For the pesto:
-1 cup shelled walnuts
-2 cups parsley
-4 garlic cloves
-1 tsp salt
-1/2 cup olive oil


-For the appetizer
Layer sliced tomato, cucumber, mozzarella and onion onto a plate. In a food processor, combine all the ingredients for the pesto and add a few dollops to the salad for presentation.

-For the Potluck Salad
Toss spinach greens in 1/3 cup of prepared pesto, add finely chopped tomatoes and cucumber and spanish onions. Add the mozzarella and toss with more pesto, if desired. Served to a large group in salad bowls.

By the looks of my collegues, it looks like the salad was a success!

Till next time!


Categories: Raw, Uncategorized, Weekly Eats

3 replies »

  1. Hi – thanks for the post and the pictures! I am wondering if you would consider commenting or creating a post about this topic: I have recently been eating parsley and broccoli and am unsure of what ways I can utilize the stems of either of these vegetables. Do you have any unique suggestions for this? Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Spoonful of Sugar Blog

Strengthening the Bond Between Food and Farmer

Food Democracy

"The day is coming when a single carrot, freshly observed, will set off a revolution." Paul Cezanne

Buckwheat for your health

Learn more about this superfood - Buckwheat!

Deep Green Permaculture

Connecting People to Nature, Empowering People to Live Sustainably

%d bloggers like this: