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Collection: Cook Book for Lovers
Recipe By: williams sonoma
Tomato And Mozzarella Sale With Pesto
Ingredients
- 3 Tbs. pesto
- 1 1/2 Tbs. red wine vinegar
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Kosher salt and freshly ground pepper
- About 4 cups (24 oz./750 g) mixed red, yellow and orange cherry tomatoes
- 1/2 lb. (250 g) fresh mozzarella, such as burrata or bocconcino, torn or left whole
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Directions
- In a bowl, whisk together the pesto and vinegar. Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.
- Slice the tomatoes in half and add them and the mozzarella to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve immediately.
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