Tomato Buffalo Mozzarella And Basil Pesto Salad Recipes

TOMATO MOZZARELLA SALAD

Steps:

• Place tomato slices, alternating with mozzarella slices, on a large serving platter.
• Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well. Drizzle over tomatoes and mozzarella; sprinkle with basil.

TOMATO AND MOZZARELLA PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
• Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
• Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
• Optionally garnish with basil and serve immediately if desired or chill before serving.

TOMATO, BUFFALO MOZZARELLA AND BASIL PESTO SALAD

Steps:

• Heat oven to 350 degree. *Combine cold water and ice cubes in bowl to create ice bath; set aside. Bring large pot of water to boil. Score cherry tomatoes with paring knife; blanch in boiling water about 5 seconds; transfer to ice both. Drain and peel. *Toss pine nuts with oil and salt; place on baking sheet and bake until golden brown, about 8 minutes. Slice heirloom tomatoes and mozzarella to equal thickness. TO ASSEMBLE: *Divide ingredients evenly among plates, starting with slice of tomato, a sprinkle of fleur de sel and a dollop of pesto. Top with slice of mozzarella and several basil leaves overhanging edge of tomato. Drizzle with vinaigrette. repeat twice and press down to compact. Top with a few cherry tomatoes and basil bud, if available, or leaf. To decorate, combine small amount of pesto and vinaigrette; dab around edge. Scatter pine nuts. Directions for pesto: Bring large pot of water to boil. Blanch basil 15 seconds. Drain and refresh under cold running water. Press firmly in sieve to remove most liquid. Mix garlic, pine nuts and oil, in blender until smooth paste. With blender still running, add basil and blend until paste is coarse. Remove from blender, place in small bowl and add cheese, folding in until well mixed. Season with salt and pepper. VINAIGRETTE DIRECTIONS: Place vinegar, shallots and slat in bowl; let set 10 minutes. While whisking constantly, add olive oil in slow, steady stream until mixture is emulsified. Blend in pepper.