Fresh Mozzarella Tomato Pesto Salad

June 14, 2010

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


In This Recipe


  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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Salad|Cheese|Tomato|Vegetable|Pesto|Make Ahead|5 Ingredients or Fewer|Serves a Crowd|Vegetarian|Gluten-Free

Reviews (1) Questions (0)

1 Review

Author Comment
GlutenFreeBabe June 14, 2010
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!!!