A good tomato salad doesn’t need many ingredients – just good produce. This tomato salad with mini mozzarella is simple, colourful and full of flavour. Juicy cherry tomatoes, creamy mozzarella, fresh basil and a light pesto vinaigrette come together beautifully and make the salad a sure-fire hit on the summer table.
Use cherry tomatoes in a mix of colours – red, yellow, orange and green. They don’t just taste lovely, they also make a beautiful play of colour when the tomatoes and mini mozzarella are arranged side by side in a single layer on a platter. The salad is topped with plenty of fresh basil leaves, a simple dressing of green pesto and olive oil, and a scattering of roughly chopped pistachios for a pleasant crunch. Salted or unsalted pistachios both work here.
It’s a salad that works perfectly as a side for barbecued food, as part of a tapas spread, or served with a good piece of bread and a cool glass of white wine on the terrace. It’s quick to make, looks stunning on the table and lets good ingredients speak for themselves.
Tomato salad with mini mozzarella and pesto
Ingredients
- 350 g cherry tomatoes – preferably mixed colours, halved
- 1 pack mini mozzarella, drained
- 6 sprigs basil, leaves picked
- 1 tbsp green pesto – click here for recipe
- 1-2 tbsp olive oil
- 25 g pistachios, roughly chopped
- Salt and freshly ground pepper
Method
- Arrange the halved tomatoes and mini mozzarella in a single layer on a plate, and scatter the basil leaves over the top.
- Stir the pesto and olive oil together, and drizzle it over the top.
- Scatter with pistachios and season with salt and freshly ground pepper.
Nutrition
Premium
