Tomatoes and Mozzarella Salad
by Tarla Dalal
03 Feb 2012
This recipe has been viewed 11956 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.
Tomatoes and Mozzarella Salad recipe - How to make Tomatoes and Mozzarella Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
For The Black Olive Pesto
6 black olives
2 tbsp broken cashewnuts (kaju)
a pinch dry red chilli flakes (paprika)
a pinch freshly ground black pepper powder
2 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
2 tbsp parmesan cheese
1/4 cup fresh basil leaves
salt to taste
Other Ingredients
3 medium tomatoes , cut into thick slices
250 gm buffalo mozzarella , cut into thick slices
1 recipeblack olive pesto, recipe above
2 tbsp olive oil
1 tbsp balsamic vinegar
salt to taste
basil leaves for garnishing
Method
For the black olive pesto
How to proceed
For the black olive pesto
- For the black olive pesto
- Combine all the ingredients and blend in a mixer into a smooth paste.
- Transfer in a bowl and keep aside.
How to proceed
- How to proceed
- 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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