Barcelona Salad

I first had this version of a Caprese salad at a seaside tapas place in Barcelona years ago. That one had baby potatoes in it as well, and was served as a tapas dish on a tiny plate. What instantly hit me was how it was the perfect Caprese version to serve in larger volumes. The added leafy greens makes it look perfectly at home in a large salad bowl.

For added flair, use tomatoes in various colors.

Barcelona Salad
Serves 4
This Caprese relative is a classic in my house. Totally yummy as a side to grilled meat or fish, or as a smaller version along with various delicious tapas.
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Total Time
10 min
Total Time
10 min
  1. 500 g (18 oz.) cherry tomatoes
  2. 2 mozzarella balls
  3. 1/4 cup finely sliced spring onion
  4. 1/2 cup black Kalamata olives
  5. 2 heaping tbsp. pesto
  6. extra virgin olive oil
  7. sea salt and freshly ground black pepper
  1. Cut your cherry tomatoes in half.
  2. Dice the mozzarella into half inch cubes.
  3. Mix the pesto with a splash of extra virgin olive oil, the onions, sea salt, and freshly ground pepper to taste.
  4. Add the tomatoes, mozzarella, and olives.
  5. Serve at room temperature.

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