Summer Heirloom Tomato Salad
23 Jun 2019
Salad
2 heirloom tomatoes, sliced into wedges 12 oz. fresh mozzarella cheese, sliced 6 oz. fresh arugula ½ bulb fennel, thinly sliced 2 oz. aged balsamic vinegar Sea salt Black pepperPesto Vinaigrette
¼ lb fresh basil leaves 3 garlic cloves 1 Tbsp pine nuts or almonds, toasted Juice of 1 lemon 2 Tbsp grated Parmesan cheese ½ cup + 2 Tbsp olive oilProcedure
- Rinse and slice vegetables and set aside.
- Remove basil leaves from stem and rinse. Pat dry.
- Combine basil leaves, garlic and nuts in a food processor and pulse until coarsely chopped.
- Add lemon juice and pulse again.
- With food processor on, slowly drizzle in ½ cup of olive oil until just combined. (Mixture should be loose and runny like a sauce; not a paste.)
- Pour mixture into a small bowl and gently fold in the Parmesan cheese. Season with salt and pepper. If needed, add in the remaining olive oil to thin out the mixture. Set aside.
- Combine arugula and tomatoes in a small bowl and gently toss with a small amount of the vinaigrette and a pinch of sea salt.
- Arrange the arugula and tomato on the plate or serving dish. Top with sliced fennel and mozzarella cheese.
- Spoon more of the pesto vinaigrette over top and drizzle with aged balsamic vinegar. Enjoy!
