Tomato and Mozzarella Salad

There are so many variations on this. We make it with the goodies from our local farmer’s market with some yellow and red tomatoes, some chopped basil, fresh mozzarella from an organic farmer along with some olive oil and a pinch of sea salt.

This recipe jazzes up the basil and turns it into pesto.  

2-3 tomatoes, sliced thin

1 log fresh mozzarella cheese, sliced thin

homemade pesto (recipe follows)

1 tablespoon extra virgin olive oil

salt & pepper to taste

On a serving platter, arrange the tomato and mozzarella slices alternately in rows. Once your platter is full, drizzle the pesto over the top of the tomato and mozzarella slices. Drizzle the olive oil over the entire dish and season with salt & pepper to taste if desired.

Basil Pesto

makes about 1 cup

2 cups packed fresh basil leaves (2-3 bunches)

1/4 cup toasted pine nuts

1/4 cup grated Parmigiano-Reggiano cheese

3 tablespoons extra-virgin olive oil

1 large clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Place all the ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Variations – You don’t have to use basil. I’ve also made pesto using fresh sage leaves, oregano, and/or thyme either on its own or in a combination. You can also use other kinds of nuts such as walnuts, pecans, almonds, cashews, etc. Pesto is very versatile and can be made to fit your tastes or whatever ingredients you have on hand.



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