Tomato, Mozzarella And Pesto Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.