Tomato & Mozzarella Salad

The Tasty Food Kitchen



  • 2 teaspoons basil pesto
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 ripe tomatoes, thinly sliced
  • 220g cherry bocconcini cheese, torn in half


  1. Step 1 Combine pesto, vinegar, oil and salt and pepper in a screw-top jar. Secure lid. Shake until well combined.

  2. Step 2 Place tomato slices, slightly overlapping, on a large platter. Top with bocconcini and drizzle with dressing. Serve.


Stand dressed salad for 30 minutes at room temperature before serving, if time permits, to allow flavours to develop.


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