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caprese-style salad with pine nuts and mint

caprese-style salad with pine nuts and mint

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5 from 1 review

  • Author: Jackie Newgent
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


There’s something so special about a Caprese salad when it’s made with the freshest seasonal tomatoes. So, I decided to create another version with a middle eastern twist for culinary excitement. My caprese-style salad with pine nuts and mint is fully plant-based and fully yum!


Units Scale
  • 2 extra-large vine-ripened or heirloom tomatoes, fully ripened, thick sliced
  • 1/8 teaspoon sea salt, or to taste
  • 2 tablespoons extra virgin olive oil
  • 4 ounces soft cashew cheese
  • 1/8 teaspoon ground sumac
  • 1 1/2 tablespoons pine nuts, pan-toasted
  • 1 handful small fresh mint leaves
  • 1 small or 1/2 large lemon, cut into wedges


  1. Arrange the tomatoes onto a platter.
  2. In order, sprinkle with the salt, drizzle with the olive oil, dollop with the cashew cheese, sprinkle with the sumac and pine nuts, and top with the mint leaves.
  3. Squirt with the lemon or arrange wedges on the side. Serve as an appetizer as is—or enjoy with freshly toasted pita chips.
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes (for pan-toasting pine nuts)
  • Category: salad, appetizer
  • Cuisine: Mediterranean, Middle Eastern, Italian


  • Serving Size: 1/4 of salad
  • Calories: 200
  • Sugar: 4g includes 0g added sugars
  • Sodium: 150mg
  • Fat: 16g
  • Saturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0mg