Tomato mozarella salad with basil pesto

Tomato mozzarella salad with basil pesto

This a light and colorful tomato salad packed with salty, acidic, and herbaceous flavors!


  • 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


  1. Place tomatoes on a plate in a circle.
  2. Add 3/4 of the mozzarella cheese on top.
  3. 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:

  1. Put all the ingredients in a blender and blend until smooth.


Serves 2-4 people


Keywords: vegetarian, vegan, side dish, appetizer

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