This tomato and mozzarella salad is a perfect accompaniment to your Christmas feast. The delectable combination of fresh tomato and mozzarella are elevated with an almond pesto.
To maximise the flavours in Maggie Beer’s tomato mozzarella salad, make sure you are choosing fresh, ripe tomatoes. There are tips on how to choose ripe tomatoes below this recipe.
Ingredients
Method
PESTO Place in the food processor in this order: verjuice, ½ cup of the olive oil, half the basil leaves, pinch of salt, garlic, remaining basil leaves, almonds and parmesan. Blitz until combined and then slowly add the remaining ½ cup extra virgin olive oil and blend until well combined. Pour into a sterilized jar and drizzle just enough extra virgin olive oil on top to seal the Pesto.
To serve the salad, arrange the tomato, rocket and onion onto a serving platter, then place the torn mozzarella over the top. Drizzle with ¼ cup of the Pesto, the extra virgin olive oil, and season with sea salt and freshly cracked black pepper. Serve with a little extra Pesto for guests to help themselves.
How do I choose the best tomatoes for this salad?
Maggie Beer‘s tomato and mozzarella salad really shines when you are choosing fresh, flavourful tomatoes.
The best test for a truly ripe tomato is its aroma. It should be reminiscent of tomato leaves and stems. Choose fruit that is heavy for its size, preferably with the calyx on because this helps to maintain freshness and flavour (though its presence is not a guarantee of a good tomato).
Tomatoes to be eaten raw, like in this tomato and mozzarella salad, should be slightly soft. Bright colour is important but is not, of itself, a guarantee of good flavour.
How should I store my tomatoes?
Store tomatoes at room temperature, away from sunlight and not touching each other. Tomatoes are sub-tropical in origin and storing them in the fridge destroys some of their flavour.
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