Tomato, Pesto and Buffalo Mozzarella Salad

Ripe tomatoes, garlicky pesto and creamy Buffalo mozzarella cheese combine to make a delicious appetizer, salad or side dish to accompany any Italian entrée.

1. To make the pesto: In a small food processor, combine all of the ingredients. Purée until smooth. If the mixture is too thick, add water, a tablespoon at a time, until the desired consistency is reached. Pesto will keep in an airtight container in the refrigerator for up to 7 days and in the freezer for up to 4 months.
2. Place 1 slice of the tomato on the outer edge of a serving plate. Spread about 1 tsp (5 mL) of pesto on top of the tomato. About halfway down the tomato slice, lay a slice of cheese. Repeat with the remaining tomato, pesto and cheese, alternating the layers across the plate. Refrigerate remaining pesto. Garnish with the basil leaves. Serve.

1 large ripe field tomato, sliced into six to eight 1/4-inch slices
2 Tbsp basil pesto (recipe follows)
2 oz Buffalo mozzarella or bocconcini cheese, sliced into 8 small rounds
6 fresh basil leaves, for garnish

Basil Pesto (Makes 3/4 cup)
1 cup packed fresh basil leaves
2 Tbsp freshly grated Parmesan cheese
2 Tbsp light cream cheese
2 Tbsp extra virgin olive oil
3 Tbsp water or reduced-sodium stock
1 Tbsp toasted pine nuts

Makes 4 servings

Prep Time: 15 minutes

Nutritional Information per Serving
Calories 58.5
Carbohydrates 0.7 g
Fibre 0.9 g
Protein 4 g
Fat 4.8 g
Saturated Fat 1.6 g
Cholesterol 7.6 mg
Sodium 17.9 mg