Hard Boiled Egg Caprese Salad

This classic fresh summer recipe is an Indian fusion of the Caprese salad with hard boiled egg slices, fresh tomatoes, fresh mozzarella slices drizzled with an olive oil pesto with a hint of curry spices and garnished with garam masala.

Prep Time:
15 min



  • 4 hard boiled eggs, sliced into rounds (total 12-16 pieces)
  • ½ lb ( 0.3 kg ) fresh Mozzarella, sliced ¼” thick
  • 2 large ripe tomatoes, sliced ¼” thick
  • ¼ tsp ( 1.25 mL ) garam masala, to garnish
  • 1/8 tsp ( 0.5 mL ) chili powder, to garnish (optional)
  • ¼ cup ( 60 mL ) basil leaves, to garnish
  • ¼ cup ( 60 mL ) cilantro leaves, to garnish
  • salt, to taste

Olive Oil Cilantro-Basil Pesto

  • 3/2 cup ( 375 mL ) prepared pesto
  • ¾ tsp ( 4 mL ) curry powder
  • ¼ tsp ( 1.25 mL ) chili powder (optional)


  1.  In a small bowl, mix together pesto with curry powder and chili powder. Set aside.

  2. On a platter, arrange egg slices in the centre. Arrange mozzarella slices and tomatoes around the eggs, alternating between the two to create a decorative pattern.

  3. Add a sprinkle of garam masala and chili powder. Drizzle on Olive Oil Cilantro-Basil Pesto and garnish with basil and cilantro leaves. Sprinkle on sea salt, to taste. Serve chilled.


Follow this simple recipe below, to make your own Cilantro-Basil Pesto at home: 1/2 cup  extra virgin olive oil, 1/2 cup fresh basil, finely chopped, 1/2 cup cilantro leaves, finely chopped, 1/8 cup pine nuts or walnuts or sunflower seeds, 3/4 tsp curry powder, 1/4 tsp salt, 1 garlic clove, peeled, 1 green chili (optional). Simply combine all ingredients in a food processor into a smooth paste.