After a stressful July in the tomato world we are finally harvesting some really beautiful Heirlooms! I decided to debut the first of the tomatoes with this simple recipe.
*Its perfect for dinner parties, potlucks, or just a nice lunch*
PESTO, TOMATO, & MOZZARELLA SALAD
3-4 Heirloom Tomatoes (of mixed colors)
1/2 cup Basil Pesto (See recipe below)
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/2 Lb Fresh Mozzarella Cheese
Himalayan Pink Salt (to taste)
Fresh Cracked Black Pepper (to taste)
First cut the tomatoes into 1/4 inch slices. Place them on a serving platter arranging the colors as you wish. Next top each tomato slice with the Basil Pesto. Spread with a spoon and drizzle with Olive Oil. Next cut the mozzarella cheese into slices and place around the outer edges of the serving dish. Drizzle the whole dish with the Balsamic Vinegar and top with salt & pepper.
(I made the pesto vegan for my dinner guests and made the mozzarella optional)
1 cup Packed Basil
1/3 cup Olive Oil
1/4 cup Walnuts
Salt & Pepper to taste
Combine all ingredients in a food processor and blend until a pesto consistency is reached.
Week 11 CSA: Cherry Tomatoes, Heirloom Tomatoes, Potatoes, Basil, Scallions, Squash, Kale, Carrots, Sunflowers