Fresh Mozzarella Tomato Pesto Salad

By • June 14, 2010 • 1 Comments

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Author Notes: I made this up. I make it when I can get fresh mozz at the farmer's market - and when basil is in season!!! Yum!!EatMoreGreens

Serves 4

  1. one pound fresh mozzarella, chopped
  2. 2 tomatoes, chopped
  3. 1 bunch fresh basil, stems removed and discarded
  4. 1 clove garlic
  5. 1/2 cup extra virgin olive oil
  6. Add garlic, olive oil and basil to a food processor. Pulse until combined. Add salt and pepper to taste.
  7. Toss with chopped mozzarella and tomatoes. Season with additional salt and pepper if needed.
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Tags: basil, pesto, tomatoes

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almost 5 years ago EatMoreGreens

You can use parsley instead of the basil. Or a combination of the two is great! This recipe needs a good amount of salt. At least 1/2 teaspoon usually. I use sea salt only. A dash of cayenne is always a fun addition too. This is great served with crusty bread, or eaten alone as a side salad, or over a bed of arugula from the farmer's market. Hope you enjoy!!!