Salad with Mozzarella, Roasted Tomatoes and Pesto Recipe
This salad is something between caprese and roasted vegetables – sweet, oven-caramelized tomatoes, soft mozzarella and intense basil pesto. Ideal for a light dinner or as a colorful starter for a get-together with friends.
This salad combines the sweetness of roasted cherry tomatoes with delicate mozzarella and intense pesto, creating something between caprese and a roasted vegetable salad. The contrast in temperature – warm, caramelized tomatoes and cool cheese – is very satisfying, especially together with peppery arugula.
Chef's tips
Roast the tomatoes until they start to split slightly and release their juices, and the edges are browned – that’s when they’re at their sweetest and most flavorful. Don’t drown the salad leaves in dressing, or they’ll wilt and go limp; it’s better to add a little olive oil and vinegar just before serving and gently toss everything with your hands. Tear the mozzarella by hand instead of cutting it with a knife – it will look more appetizing and better soak up the tomato juices and pesto.
How to serve
Serve this salad with crusty baguette or focaccia so you can mop up all the tomato and pesto juices from the plate. It’s perfect as a colorful starter for an evening with friends over a bottle of light red wine, or as a light main course on a hot day when you don’t feel like heavy dishes. You can also put it on the table alongside grilled meats or fish as a fresh, herb-filled side.
Ingredients
- cherry tomatoes - 400 g
- ball mozzarella 2 small balls or 1 large - 250 g
- arugula or mixed salad leaves about 2 handfuls - 60 g
- olive oil - 4 tablespoons
- vinegar or lemon juice - 1 tablespoon
- basil pesto homemade or store-bought - 3 tablespoons
- garlic finely chopped - 1 clove
- salt to taste
- freshly ground black pepper to taste
- pine nuts or sunflower seeds lightly toasted - 2 tablespoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Line a baking tray with baking paper.
- Halve the cherry tomatoes and place them on the tray cut side up. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt, pepper and the chopped garlic. Gently toss with your hands.
- Roast the tomatoes for 20–25 minutes, until they soften, wrinkle slightly and start to caramelize around the edges.
- Meanwhile, toast the pine nuts or sunflower seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently, until lightly browned and fragrant. Set aside to cool.
- Drain the mozzarella and tear it into smaller pieces with your fingers or slice it.
- Spread the arugula or mixed salad leaves on a large serving platter. Drizzle with 1 tablespoon of olive oil and gently toss with your hands.
- Arrange the mozzarella pieces and still-warm roasted tomatoes (along with their juices from the tray) over the salad leaves.
- In a small bowl, mix 1 tablespoon of olive oil, the vinegar and the pesto until you have a thick dressing.
- Drizzle the salad with the pesto dressing, sprinkle with the toasted nuts or seeds and season with freshly ground black pepper. Add a little extra salt if needed.
- Serve immediately, preferably with a slice of crusty bread.
Storage
This salad tastes best freshly made, when the tomatoes are still slightly warm and the leaves are crisp. If you have leftovers, store the components separately in the fridge for up to 1–2 days: roasted tomatoes and mozzarella in containers, and the dressing in a small jar. Add fresh salad leaves just before serving and toss gently.
