Caprese Salad with Burrata & Basil Almond Pesto

Juanmonino via Canva

If you didn’t manage to book your trip to Italy in time for Ferragosto, you can still enjoy refreshing flavors from the region with this recipe from Sogno‘s Jason Maynard. His version of the classic dish captures summer in all its glory with an herbaceous almond-based pesto, peak-season heirloom tomatoes and creamy burrata. It’s the perfect August recipe whether you’re vacationing on the Italian coast or chilling at home.


for the pesto
  • 4 cups basil, packed
  • 2 cups spinach, packed
  • 2 cups arugula, packed
  • 1 cup toasted, sliced & blanched almonds
  • 1 cup fine-grated Parmesan
  • 1 1/2 cups canola or vegetable oil
for the salad
  • 2 heirloom tomatoes, sliced
  • 4 balls burrata cheese
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper, to taste
  • Grilled bread (optional)


for the pesto
  1. Bring a pot of water to a boil.
  2. Put ice water in a separate bowl and set aside.
  3. When water is boiling, cook spinach for 10 seconds then shock in ice water bath to stop the cooking process.
  4. Squeeze water from cold spinach and place into a blender.
  5. Add all remaining ingredients except the cheese into a food processor and blend as you pour in oil slowly throughout, mixing until smooth.
  6. Add grated Parmesan after blended, stirring until combined.
  7. Store extra pesto in the fridge for up to 3 days. For long term use, freeze in ice cube trays and use when needed.
for the salad
  • Slice ripe heirloom tomatoes and season with a coarse sea salt (Maynard recommends Maldon salt) and pepper.
  • Finish the dish with a drizzle of the pesto, burrata cheese, extra virgin olive oil and slices of grilled bread.

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