Makes 4 servings

1 c.      packed fresh basil leaves    (250 mL)
2 Tbsp.           chopped walnuts       (30 mL)
1/2 tsp.           salt      (3 mL)
2          large garlic cloves,    (2)
chopped roughly
3/4 tsp.           coarse black pepper            (4 mL)
3 Tbsp.           extra virgin olive oil,              (45 mL)
divided
3 Tbsp.           Balsamic vinegar, divided   (45 mL)
2          large ripe tomatoes* (2)
1          tub (6 balls) fresh       (1)
Bocconcini
(fresh Mozzarella
cheese) cut into slices
Mixed baby mesclun greens**

*For added colour, experiment with different kinds of your favourite seasonal tomatoes.
**We used commercially packaged “Spring” mix.

Combine first 5 ingredients with half the olive oil and half the vinegar in a mini-chop or in a bowl using a hand-held blender. Process until well combined but still rough in texture. In a small cup, combine remaining oil and vinegar; whisk well to combine. Toss half this mixture in a bowl with the amount of greens you have chosen for 4 portions. There should be very little dressing – just a coating on the greens. On each of 4 cold salad plates pile a small portion of dressed greens. Arrange alternating slices of tomato and Bocconcini on and around the greens, spreading the rough pesto mixture on the tomato slices as you work. Drizzle the remaining oil and vinegar dressing over the top. Offer each plate with a pepper mill for cracked pepper, if desired.

Calories: 268; Protein 10 g; Carbohydrate 7.5 g; Fat 22 g/serving

< return to gourmet recipes