Categories: Salad
Ingredients
- For the pesto:
- 2 cups fresh basil leaves, plus more for garnish
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan
- 1/2 cup olive oil
- salt
- black pepper
- For the salad:
- 4-6 large, ripe tomatoes, cut into thick slices
- 1 lb fresh mozzarella, cut into thick slices
- 3 tbsp balsamic vinegar
- salt
- black pepper
Directions
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To make the pesto, in a food processor combine the basil, pine nuts, and garlic and pulse several times to chop. Add the Parmesan cheese and pulse again until well combined. With the food processor running, add the olive oil in a slow, steady stream. Transfer to a small bowl, taste, and add salt and pepper as needed. Slice, quarter, or halve the tomatoes, based on your preferred salad presentation.
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To make the salad, on a large serving platter arrange the tomato slices and cheese slices, stacking them like fallen dominoes.
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Dollop the pesto decoratively on top of the tomato and cheese slices.
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Drizzle the balsamic vinegar over the top, garnish with basil leaves, sprinkle with salt and pepper to taste, and serve immediately.