This light salad—a great way of using up leftover pesto in your fridge—is best served in the summer, when tomatoes are at the peak of their season. Adding grilled chicken or cooked and cooled grains, such as farro or couscous, will transform this side dish into the main event.
Tomato and Mozzarella Salad with Pesto
3 Tbs. pesto
1 1/2 Tbs. red wine vinegar
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
Kosher salt and freshly ground pepper
About 4 cups (24 oz./750 g) mixed red, yellow and orange cherry tomatoes
1/2 lb. (250 g) fresh mozzarella, such as burrata or bocconcino, torn or left whole
In a bowl, whisk together the pesto and vinegar. Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.
Slice the tomatoes in half and add them and the mozzarella to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve immediately.
Find tantalizing recipes for timeless favorites in this new edition of Williams-Sonoma
Comfort Food: Recipes for Classic Dishes & More, by Rick Rodgers.