Tomato, Mozzarella And Pesto Salad Recipe

Name: Tomato, Mozzarella And Pesto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 garlic clove; 1/4 cup pine nuts; 2 cups packed fresh basil leaves; 1/2 cup extra virgin olive oil; 1/2 cup freshly grated parmesan cheese; kosher salt; fresh ground black pepper; lemon juice; 1 1/2 tablespoons red wine vinegar; 1/4 cup extra virgin olive oil; kosher salt; fresh ground black pepper; 4 cups mixed red yellow and orange cherry tomatoes; 8 ounces fresh mozzarella balls, such as ciliegine

Servings: persons

1 -2 garlic clove
1/4 cup pine nuts
2 cups packed fresh basil leaves
1/2 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
kosher salt
fresh ground black pepper
lemon juice
1 1/2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
kosher salt
fresh ground black pepper
4 cups mixed red yellow and orange cherry tomatoes
8 ounces fresh mozzarella balls, such as ciliegine

1
With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper and lemon.
2
In a bowl, whisk together 3 Tbs. pesto and vinegar (you might want more pesto). Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.
3
Slice the tomatoes and mozzarella balls in half, add to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve at once.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 -2 garlic clove, 1/4 cup pine nuts, 2 cups packed fresh basil leaves, 1/2 cup extra virgin olive oil, and more.

Yes, Tomato, Mozzarella And 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.

Tomato, Mozzarella And Pesto Salad

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