Ingredients:
For a salad:
Tomatoes (medium-sized) – 2 pcs (120 g)
Mozzarella cheese (large ball) – 1 pc (120 g)
Fresh basil – 1–2 sprigs
For a homemade pesto sauce:
Evolia sunflower oil – 60 ml
Basil – 20 g
Garlic – 2–3 cloves
Salt – 0.5 tsp
Water – 1 tbsp
Red pepper – on a knife tip
Step 1
Make the salad. Wash the tomatoes, pat them dry with kitchen napkins and slice into rings. Take the mozzarella out of the container and drain to remove the brine. Pat dry the mozzarella balls with paper towels and slice into rings as well.
Make the salad. Wash the tomatoes, pat them dry with kitchen napkins and slice into rings. Take the mozzarella out of the container and drain to remove the brine. Pat dry the mozzarella balls with paper towels and slice into rings as well.
Step 2
Rinse the fresh basil, remove the sprigs and let the leaves dry. Arrange the slices of tomato and mozzarella on a platter in an alternating overlapping pattern. Garnish with basil leaves.
Rinse the fresh basil, remove the sprigs and let the leaves dry. Arrange the slices of tomato and mozzarella on a platter in an alternating overlapping pattern. Garnish with basil leaves.
Step 3
Make the homemade pesto sauce. Rinse the fresh basil and cut the individual leaves from the stem. Peel the garlic cloves. Transfer the basil, garlic, salt and red pepper in a blender bowl and add a spoonful of water. Blend for 3–5 seconds. Then pour in the sunflower oil as you continue to blend. Blend until smooth.
Make the homemade pesto sauce. Rinse the fresh basil and cut the individual leaves from the stem. Peel the garlic cloves. Transfer the basil, garlic, salt and red pepper in a blender bowl and add a spoonful of water. Blend for 3–5 seconds. Then pour in the sunflower oil as you continue to blend. Blend until smooth.
Step 4
Spoon the pesto sauce over the tomato and mozzarella salad. Optionally season with a sprinkle of salt.
Spoon the pesto sauce over the tomato and mozzarella salad. Optionally season with a sprinkle of salt.