Tomatoes and Mozzarella Salad
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 6530 times
A delicately flavoured salad which could also double up as a substantial meal. If buffalo mozzarella is difficult to find, you can substitute with feta cheese, which is a slightly salty fresh cheese if greek origin. Traditionally, pinenuts are used in pesto-but cashews or pistachios do just as well. This pesto can also be used to make a delicious pasta dish too.
- Combine all the ingredients and blend in a mixer into a smooth paste.
- Transfer in a bowl and keep aside.
- Arrange the tomato and mozzarella slices on a plate and drizzle some olive oil over it. Keep aside.
- Just before serving, sprinkle some salt and spoon out the black olives pesto over the tomato and cheese slices and sprinkle some balsamic vinegar on top.
- Garnish with basil leaves and sprinkle a little salt.
- Serve immediately.
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