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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


Procedures:

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.

by Rebecca White, A Pleasant Little Kitchen

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