Tomato and mozzarella salad

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 collar Parsley and basil
  • 20 g Pine nuts
  • 1 Garlic clove
  • 7 TABLESPOONS Olive oil
  • 30 g grated parmesan cheese
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Sugar
  • 300 g Vine tomatoes
  • 250 g Mozzarella cheese
  • 7-10 Tbsp Basil, dandelion leaves and daisy flowers

Directions

  1. 1

    For the pesto, wash the herbs, dab dry and pluck the leaves from the stems. Roast the pine nuts in a pan without fat until golden brown, take them out. Peel garlic and chop roughly. Puree the herbs, garlic, pine nuts, 4 tablespoons of oil and parmesan in a universal chopper. Season with salt and pepper. For the salad dressing, mix vinegar and sugar and stir in 3 tablespoons of oil vigorously. Season to taste with salt.

  2. 2

    Wash, clean and slice the tomatoes. Cut mozzarella into slices. Place tomato and mozzarella slices alternately on a plate and marinate with the salad dressing. Sprinkle with pepper. Spread 3 tablespoons of pesto on top. Garnish with basil, dandelion and daisies. Add the rest of the pesto

Nutrition Facts

KCAL
390 kcal
CARBS
5 g
FATS
33 g
PROTEINS
17 g