Tomato Salad with Mozzarella & Basil Pesto
A simple, classic tomato salad made with ripe tomatoes, onion, olive oil, vinegar, and fresh herbs. Vegan, gluten-free, and ready in 15 minutes.
Equipment
- Cutting board
- Knife
- Mixing bowl
Ingredients
- 1 ½ lb tomatoes ripe, mixed if possible
- ½ red onion small, thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- ¼ cup basil or parsley fresh, torn
- ½ tsp salt plus more for salting
- Freshly black pepper ground, to taste
- 8 oz fresh mozzarella balls or di bufala, torn or sliced
- 2 tbsp basil pesto plus more to serve
Instructions
- Cut the tomatoes into wedges or bite-size pieces and place in a bowl. Sprinkle with salt and let sit for 10 to 15 minutes.
- Meanwhile, thinly slice the red onion and soak it in cold water for 10 minutes to mellow, then drain.
- Drain off some of the tomato juice if you prefer a less watery salad.
- Add the onion, olive oil, vinegar or lemon juice, and a good grind of black pepper. Toss gently.
- Add the torn mozzarella and tear in the fresh basil or parsley. Toss very gently so the mozzarella stays in generous pieces.
- Just before serving, spoon or drizzle the basil pesto over the top. Taste, adjust the salt, and serve right away.
Notes
Use the ripest in-season tomatoes you can find. Never refrigerate fresh tomatoes. Add cucumber and olives for a Greek twist, or mozzarella to make it a meal. Best eaten the same day.