You are here: Home > Course > Indian Salads > Indian Salads with dressing > Tomatoes and Mozzarella Salad Tomatoes and Mozzarella Salad by Tarla Dalal 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. 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Close 03 Feb 2012 This recipe has been viewed 11958 times Tomatoes and Mozzarella Salad recipe - How to make Tomatoes and Mozzarella Salad Tags Indian Salads with dressingQuick Indian SaladsNo Cooking Veg Indian Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 5Makes 4 to 6 servings Show me for servings Ingredients For The Black Olive Pesto6 black olives2 tbsp broken cashewnuts (kaju) a pinch dry red chilli flakes (paprika) a pinch freshly ground black pepper powder2 tbsp olive oil1 tsp finely chopped garlic (lehsun)2 tbsp parmesan cheese1/4 cup fresh basil leaves salt to tasteOther Ingredients3 medium tomatoes , cut into thick slices 250 gm buffalo mozzarella , cut into thick slices 1 recipeblack olive pesto, recipe above2 tbsp olive oil1 tbsp balsamic vinegar salt to taste basil leaves for garnishing Method For the black olive pestoFor the black olive pestoCombine all the ingredients and blend in a mixer into a smooth paste.Transfer in a bowl and keep aside.How to proceedHow to proceedArrange 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.