TOMATO AND MOZZARELLA SALAD WITH PESTO

Tomato and Mozzarella Salad with pesto image

Provided by hjalmar

Time 15m

Yield Serves 6

Number Of Ingredients 9

500 g (1 lb) ripe tomatoes, preferably different types, such as heirloom and cherry and plum
about 3 tablespoons olive oil
2 tablespoons balsamic vinegar
small handful of rucola leaves
150 g (5 oz) mozzarella scredded
1 tablespoon pesto
half a normal onion
small handful red pepper
salt and pepper

Steps:

Cut half the tomatoes into thick slices and the other half into wedges. Arrange the slices on a large serving plate, slightly overlapping each other.
Put the tomato wedges into a bowl and drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper. Mix carefully and arrange on top of the tomato slices.
Add the rucola leaves and mozzarella and the onion and red pepper to the tomato wedges. Drizzle the salad with more olive oil and balsamic vinegar, season to taste with salt and pepper and serve.