Tossed Heirloom Tomato Salad with Asparagus, Mozzarella, and Pesto

2015-06-29 17.35.55 2015-06-29 17.36.05

Serves 4

I was inspired to make this popular salad after trying a similar version at Monsieur Marcel Pain Vin et Fromage at Los Angeles’ Original Farmers Market at the Grove. A picnic favorite, this savory, refreshing, and easy-to-make side dish will accompany any entrées.

  • Spring mix
  • ½ pound asparagus, with end trimmed
  • 1-pound mini heirloom tomatoes, halved; or cut to 1 inch cubes if using large heirlooms
  • 8-oz fresh mozzarella, cubed
  • ½ cup homemade pesto sauce

lay the serving dish with a bed of baby greens spring mix, blanch the asparagus for 3 minutes, let it cool, cut into 1-inch pieces. Add the tomatoes, cubed mozzarella, and toss in the homemade pesto.

Homemade Pesto Sauce

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Salt and pepper
  • 1/2 cup grated parmesan cheese

Blend basil, garlic, pine nuts, and olive oil, season with salt and pepper to taste. Mix in the parmesan. Enjoy!

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