Fresh Mozzarella Tomato Pesto Salad
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!! —GlutenFreeBabe
Serves 4
- one pound fresh mozzarella, chopped
- 2 tomatoes, chopped
- 1 bunch fresh basil, stems removed and discarded
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- Add garlic, olive oil and basil to a food processor. Pulse until combined. Add salt and pepper to taste.
- Toss with chopped mozzarella and tomatoes. Season with additional salt and pepper if needed.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
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Cheese & Dairy|Vegetables|Salads|Pesto
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over 7 years ago GlutenFreeBabe
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!!!
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