Tomato, Mozzarella and Pesto Salad

Submitted by Suzycooksforfun

"This is a Williams Sonoma recipe I found online. Made it with basil I grew myself and some wonderful fresh mozzarella and heirloom tomatoes from Whole Foods. Very fresh and summery. This recipe makes about a cup of pesto, which isn't entirely used up by the recipe. We loved it so much we were putting it on everything, including bread"

 

• 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

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.