Tomato and mozzarella salad with pesto

Name: Tomato and mozzarella salad with pesto
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 bunch/pot of basil; 1/2-1 small clove of garlic; 1 TABLESPOON Vinegar (e.g. balsamic vinegar); 1-2 TABLESPOONS Olive oil; 7-10 Tbsp salt, black pepper; 75-100 g Mozzarella cheese (e.g. mini balls); 6-8 (approx. 100 g) cherry tomatoes; 2 TABLESPOONS Radish sprouts; 1-2 Salad leaves

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1/2 bunch/pot of basil
1/2-1 small clove of garlic
1 TABLESPOON Vinegar (e.g. balsamic vinegar)
1-2 TABLESPOONS Olive oil
7-10 Tbsp salt, black pepper
75-100 g Mozzarella cheese (e.g. mini balls)
6-8 (approx. 100 g) cherry tomatoes
2 TABLESPOONS Radish sprouts
1-2 Salad leaves

Directions

1
Wash the basil, shake dry and pluck the leaves. Peel and roughly chop the garlic. Puree basil, garlic, vinegar, 1 tablespoon of water and oil. Season to taste with salt and pepper
2
Drain the mozzarella (dice large ball). Wash, clean and halve or quarter the tomatoes. Select sprouts, wash. Mix prepared salad ingredients and pesto. Serve with salad leaves if necessary. Ciabatta or baguette tastes good with it