Updated 08/06/2011 05:00 AM
Recipe: Stacked Tomato and Fresh Mozzarella Salad with Basil Pesto and Black Olive Puree
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- 2 large ripe beefsteak tomatoes (or other big circumference tomatoes)
- Approx. 8 ounces fresh mozzarella cheese
- Mixed greens as needed
- 1/2 cup pitted kalamata olives
- 2-3 Tbs olive oil for pureeing olives (or more as needed)
For the basil pesto:
- 2 cups packed fresh basil leaves
- 1 small clove garlic, peeled
- 1/4 cup sliced almonds (or pinenuts or walnuts)
- 1/4 cup grated parmesan cheese
- Approx. 1/4-1/3 cup olive oil as needed
Separate the fresh basil leaves from the stems before making the pesto…..you'll need just about 2 cups of packed basil leaves for this recipe.
Add the basil leaves to the bowl of a food processor and add 1 small, peeled clove of garlic, 1/4 cup sliced almonds, 1/4 cup grated parmesan cheese.....then add 3-4 Tbs extra virgin olive oil and put the lid on top.
Turn the machine on and puree it until it is a nice smooth, thick paste....adding more olive oil as you need to.
You may need to stop the machine and scrape the sides down once or twice while that is happening and then scoop the basil pesto out of the processor.
Add 1/2 cup sliced, pitted kalamata olives to the processor bowl....add 2-3 Tbs olive oil and puree that until it is nice and smooth.
Once that is done it is time to slice the tomatoes into 1/4 - 1/2 inch thick slices and thinly slice the mozzarella cheese and it is time to assemble the salad.
Place a small handful of mixed greens onto a plate and then top that with one slice of tomato, top that with basil pesto and sliced cheese, add another slice of tomato....kalamata olive puree and sliced cheese.....and then another slice of tomato and finish with a dollop of basil pesto and black olive puree on top.
Slice the pitted kalamata olives in half, to make sure there really are no pits, before adding to the processor.
This may be more pesto (and more olive puree) than you need…store any leftover in tightly sealed containers in the fridge with a thin layer of olive oil over the top of the basil pesto to prevent that from browning.