European
European - Italy - Starters
Tomato, Basil and Mozzarella Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 30 g rocket
- • 20 g fresh basil, (stalks and leaves)
- • 2 garlic cloves, (peeled)
- • salt and freshly ground black pepper, (to taste)
- • 1 tbsp olive oil
- • 100 g reduced-fat diced mozzarella ((or mozzarella balls))
- • 200 g cherry tomatoes, (halved)
- • 20 g fresh basil
- • 50 g rocket
- • 50 g watercress
- • 1 tbsp balsamic vinegar
Preparation Steps
1
Phase 1
To make the pesto, add the rocket, basil, garlic, and olive oil to a food processor, then blitz until smooth. Season to taste with salt and pepper.
2
Phase 2
Add the mozzarella to a bowl and pour over the pesto. Mix to coat. Leave to one side.
3
Phase 3
Remove the basil leaves from the stalks and chop any larger leaves.Â
4
Phase 4
Assemble your salads — dividing the rocket, watercress, basil, and tomatoes between your serving plates.
5
Phase 5
Drizzle over the balsamic vinegar and add the pesto-coated mozzarella.