Billy was working a double on Sunday with his partner. I feel bad for the guys when they work doubles so I sometimes will make dinner or dessert for them. This time around I chose to make Ziti Marsala with Portobello Mushrooms and this salad, which is a new recipe. Since I was pressed for time to get it to Billy, I have no picture. But...the salad was fantastic. LOL...I don't eat tomatoes or pesto so I took their words for it!
Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette
2 pints cherry tomatoes, halved (you can use heirloom or a mix of red, yellow and orange)
4 cups fresh boconccini mozzarella, halved
3 tablespoons pesto
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons good-quality grated Parmesan cheese
Kosher salt and ground black pepper
Place tomatoes and mozzarella on a serving platter or bowl. Set aside.
In a small bowl, whisk together pesto, red wine vinegar and Parmesan cheese. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
Pour pesto mixture over the tomatoes and mozzarella and toss to combine. Season again with salt and pepper, if necessary.
Footnotes - You can use this salad as a topping for toasted Italian bread.
Recipe adapted from The Comfort Food cookbook
