Tomato mozarella salad with basil pesto
This a light and colorful tomato salad packed with salty, acidic, and herbaceous flavors!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 sides 1x
- Category: Salads
- Method: Blending
- Cuisine: American
Ingredients
Scale
- 8 oz mozarella ball (cut into small cubes)
- 1 medium tomato (cut into 1/4-inch thick slices)
- 1/2 English cucumber (seeded and shaved into ribbons (or thinly sliced))
- 5 kalamata olives (pitted and halved)
- salt and freshly ground pepper (to taste)
For the dressing:
- 1 cup basil
- 1/4 cup extra virgin olive oil
- 1 tablespoon almond slivers (or pine nuts)
- 1 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly grated parmesan
- 1/2 teaspoon kosher salt
Instructions
- Place tomatoes on a plate in a circle.
- Add 3/4 of the mozzarella cheese on top.
- Loosely place cucumber ribbons in the center to give height to the salad and top with the salad with black olives and dressing. Serve immediately.
For the dressing:
- Put all the ingredients in a blender and blend until smooth.
Notes
Serves 2-4 people
Nutrition
- Serving Size:
- Calories: 236
- Sugar: 2.4 g
- Sodium: 765.8 mg
- Fat: 16 g
- Saturated Fat: 2.4 g
- Carbohydrates: 5.2 g
- Fiber: 2.1 g
- Protein: 19.6 g
- Cholesterol: 11.1 mg
Keywords: vegetarian, vegan, side dish, appetizer
Find it online: https://pickledplum.com/tomato-mozzarella-salad-basil-recipe/
