This salad or appetizer just reminds me of summer. The color is so vibrant and I like eating lighter as the weather gets warmer. I am not a huge fan of raw tomatoes, but I do like them cooked so I decided to try roasting the tomatoes instead of just avoiding them on the plate.
For the tomatoes:
tomatoes split in half
Slice the tomatoes in half and put in a bowl. Add minced garlic to taste and drizzle with olive oil. Just enough to coat the tomatoes. Salt and pepper generously.
Put the tomatoes on a parchment lined baking sheet.
Turn them all face up and bake in a 300 degree oven for about 2 hours.
I realize at this point that they do not look very appetizing, but they are sweet and caramely and delicious.
Make the pesto.
Basil and Parsley Pesto:
*this is a place to start, the measurements really depend on how much basil you have, if you like it garlicky, or if you like it thick or thinner*
1/2 cup basil leaves
1/4 cup parlsey leaves
4-6 garlic coves (depends on if you like it really garlicky or not)
1/3 cup Parmesan or Romano cheese grated
3 Tablespoons pine nuts
1/2 teaspoon salt
1/4 cup olive oil
Put it all in the bowl of a food processor (I leave the cheese out if I am going to freeze this and add the cheese right before serving) and pulse until it is coming together. Stream olive oil until you get the consistency that you like.
Taste for seasoning.
To put the salad together:
1 fresh mozzarella
salt and pepper
olive oil for drizzling
Slice the mozzarella. Arrange on the platter. Arrange the roasted tomatoes. Put the pesto on the mozzarella. Garnish with Parmesan. I give it a fresh grind of black pepper and a sprinkle of sea salt and drizzle some olive oil over the top. Serve with toasted baguette. If you have leftovers, toss them with some pasta and you have a perfect light dinner.
Enjoy with friends outside with a nice glass of wine.