Tomato, Mozzarella and Pesto Salad
- Ready In:
- 10mins
- Ingredients:
- 14
- Serves:
-
4
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
directions
- 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.
- 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.
- 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.
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