Mozzarella Pesto Salad
By Rebecca White, A Pleasant Little Kitchen
Mozzarella Pesto Salad
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 6 servings
- 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
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.
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.