Mozzarella Tomato Pepper Salad With Basil Pesto Recipes

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TOMATO, MOZZARELLA AND PESTO SALAD



Tomato, Mozzarella and Pesto Salad image

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

Provided by Suzycooksforfun

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 673, Fat 63, SaturatedFat 15.7, Cholesterol 55.9, Sodium 557.1, Carbohydrate 9.5, Fiber 2.5, Sugar 5, Protein 20.6

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