Tomato, Buffalo Mozzarella and Basil Pesto Salad

By GadgetGirl

This salad is a variation on a recipe that appears in the Sierra Mar Cookbook.

Ingredients

• 1 basket cherry tomatoes
• 1/4 cup pine nuts
• 1 T olive oil
• 1/2 t salt
• 6 medium heirloom tomatoes
• 2 9-oz balls of buffalo mozzarella
• fleur del sel
• 1/2 cup basil pesto
• 1 bunch basil, preferably purple, leaves only
• 1/2 cup red wine vinaigrette
• Basil Pesto
• 2 bunches basil, leaves only
• 2 small cloves garlic, peeled
• 2 T pine nuts
• 1/4 cup canola oil
• 1 T olive oil
• 2 T parmesan cheese
• salt and pepper
• Vinaigrette
• 1/4 cup red wine vinegar
• 3 tablespoons minced shallots
• 1 tablespoon Dijon mustard
• 2/3 cup olive oil

Details

Servings 6

Preparation

Step 1

Heat oven to 350 degrees. Combine cold water and ice cubes to create ice bath; set aside. Bring large pot of water to boil. Score cherry tomatoes with a paring knife; blanch in boiling water about 5 seconds; transfer to an ice bath. Drain and peel.

Toss pine nuts with oil and salt; place on baking sheet and bake until golden brown, about 8 minutes. Slice heiloom tomatoes and mozzarella to equal thickness.

Divide ingredients evenly among plates, starting with slice of tomato, a sprinkle of fleur del sel and a dollop of pesto. Top with slice of mozzarella and several basil leaves overhanging edge of tomato. Drizzle with vinaigrette. Repeat twice and press down to compact. Top with a few cherry tomatoes and basil bud, if available, or leaf.

To decorae, combine small amount of pesto or vinaigrette, dab around edge. Scatter pine nuts.

Basil Pesto
Bring large pot of water to boil. Blanch basil 15 seconds. Drain and refresh under cold water. Add all incredients to food processor and combine.