Fabio Viviani's Roasted Tomato and Buffalo Mozzarella Salad with Pesto

By Dianewaldron

Ingredients

• Salad:
• 6 Roma tomatoes
• Olive oil
• 2 garlic gloves, minced
• Salt & pepper, to taste
• 2 balls buffalo mozzarella, in 3/4-inch slices (6 ounces per ball)
• 10 leaves fresh basil, approximately
• Pesto:
• 1 lb. fresh basil, rinsed and patted dry
• 1 1/2 cups extra virgin olive oil
• 1 cup pine nuts
• 2 cloves garlic
• 3 oz. Parmesan cheese, grated
• Salt & pepper, to taste

Preparation

Step 1

Preheat oven to 425°F.

Cut the 6 Roma tomatoes in half lengthwise and place cut-side up on a rimmed baking sheet.

Drizzle liberally with olive oil, minced garlic, and salt and pepper to taste.

Roast in the oven at 425°F for about 25 minutes.

To assemble the salad: Place the tomato and the mozzarella in a tower with a basil leaf between each layer. Season every layer with the salt and pepper and a drizzle of olive oil.

Pesto:
Combine all ingredients in a food processor and blend.
Drizzle over salad. Add more basil and some shaved Parmesan for garnish, if desired.