Fabio's Roasted Tomato and Buffalo Mozzarella Salad With Pesto

By zboni

Ingredients

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

Details

Servings 3

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.

Drizzle with pesto sauce.