Tomatoes and Mozzarella Salad

by Tarla Dalal

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Added to 8 cookbooks This recipe has been viewed 11977 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.

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Tomatoes and Mozzarella Salad recipe - How to make Tomatoes and Mozzarella Salad

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Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 5Makes 4 to 6 servings
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Ingredients

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

Combine all the ingredients and blend in a mixer into a smooth paste.
Transfer in a bowl and keep aside.

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.