Mozzarella Pesto Salad – a delicious recipe with mozzarella cheese, tomatoes, red onion, salt, black pepper, nuts. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Use 1 c of freshly prepared Pesto for this recipe.
2
Drain the balls of Mozzarella from the brine and place in a large bowl. Do not wash or dry them off but drain as much of the brine off as possible.
3
Cut the Cherry Tomatoes in half and fold them gently into the bowl of Mozzarella.
4
Dice the Red Onion medium dice and add to the bowl with the Sea Salt and Black Pepper.
5
Add the prepared Pesto and fold all ingredients well. Taste and adjust the Salt and Pepper as needed. Serve immediately at room temperature or chill in the refrigerator and serve cold.
6
Sprinkle the top, just before serving, with toasted Pine Nuts as an option. Click here to see how to toast Pine Nuts in the Pesto recipe. Or fold in 2 cups of cooked Pasta such as Rotini for an amazing Pasta Salad. If adding Pasta, add 3/4 c more fresh Pesto.
934
kcal
Calories
36
g
Fat
102
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup pesto fresh prepared, 1 pound fresh mozzarella cheese ciliegine size, 2 cups cherry tomatoes halved, 1/4 cup red onion diced medium, and more.
Yes, Mozzarella Pesto Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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