Ingredients
Scale
- 2 cups ripe tomatoes, sliced
- 1 cup fresh mozzarella, sliced or torn
- ½ cup basil pesto
- 2 tbsp extra virgin olive oil
- Salt and freshly cracked black pepper to taste
Instructions
- Gather all ingredients to streamline the cooking process.
- Slice tomatoes into rounds or wedges.
- Slice or tear mozzarella into thick chunks.
- In a large bowl, combine tomatoes and mozzarella with basil pesto, gently folding to mix.
- Drizzle with olive oil and season with salt and pepper; toss gently until evenly coated.
Notes
- For added flavor, consider using sun-dried tomato pesto or incorporating avocado.
- Store in an airtight container in the fridge for up to three days; serve cold for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg