Mozzarella Pesto Salad

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Images
Mozzarella Pesto Salad
Serves
Makes 6 servings
Ingredients
  • 10 oz cherry tomatoes, sliced in half
  • 8 oz boccocino mozzarella balls, sliced in half
  • 3 tablespoons (or more) arugula pesto, see recipe below
  • Torn fresh basil, for topping
  • Chopped arugula, for topping
  • Cooked pancetta, rough chopped, optional topping

  • For the Arugula Basil Pesto:
  • 2 cups basil
  • 1 cup arugula
  • ⅓ cup pine nuts
  • ¾ cup finely grated fresh parmesan
  • 2 garlic cloves, chopped
  • ⅓ cup pine nuts
  • Juice of half a lemon
  • ½ teaspoon kosher salt
  • ½ cup extra-virgin olive oil


Procedure
Similar to a caprese salad, this recipe combines the freshness of mozzarella, the brightness of pesto and the sweetness of cherry tomatoes. Top with fresh arugula and basil for a light crunch and pancetta for a salty crispy bite.

For the salad: In a bowl combine the tomatoes, mozzarella and pesto. Mix well. Place on individual plates and top with chopped arugula, basil and pancetta.

For the Pesto: Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth.

While the pesto is being pureed, pour the olive oil into the mixture in a steady stream.

Remove from the food processor and refrigerate in an airtight container.

Mozzarella Pesto Salad

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Serves
Makes 6 servings
Ingredients
  • 10 oz cherry tomatoes, sliced in half
  • 8 oz boccocino mozzarella balls, sliced in half
  • 3 tablespoons (or more) arugula pesto, see recipe below
  • Torn fresh basil, for topping
  • Chopped arugula, for topping
  • Cooked pancetta, rough chopped, optional topping

  • For the Arugula Basil Pesto:
  • 2 cups basil
  • 1 cup arugula
  • ⅓ cup pine nuts
  • ¾ cup finely grated fresh parmesan
  • 2 garlic cloves, chopped
  • ⅓ cup pine nuts
  • Juice of half a lemon
  • ½ teaspoon kosher salt
  • ½ cup extra-virgin olive oil


Procedure
Similar to a caprese salad, this recipe combines the freshness of mozzarella, the brightness of pesto and the sweetness of cherry tomatoes. Top with fresh arugula and basil for a light crunch and pancetta for a salty crispy bite.

For the salad: In a bowl combine the tomatoes, mozzarella and pesto. Mix well. Place on individual plates and top with chopped arugula, basil and pancetta.

For the Pesto: Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth.

While the pesto is being pureed, pour the olive oil into the mixture in a steady stream.

Remove from the food processor and refrigerate in an airtight container.