Olive Mozzarella Salad
Ingredients
Pesto
-
1
cup
green olives, drained
-
1
cup
fresh flat-leaf Italian parsley
-
1-2
cloves
garlic, peeled
-
¼
cup
walnuts or pine nuts
-
2
tablespoons
freshly grated Parmesan cheese
-
¼
cup
extra virgin olive oil
-
Dash
freshly ground black pepper
Salad
-
1
pint
fresh tomatoes
-
6.7
ounces
pitted green, black & kalamata olives, drained
-
8
ounces
fresh mozzarella or burrata, sliced
-
1
cup
fresh basil and/or flat-leaf Italian parsley leaves
-
¼
cup
extra virgin olive oil
-
Dash
coarse salt and freshly ground black pepper
Instructions
- Make the pesto by blending green olives, parsley, garlic, nuts, and Parmesan in a food processor.
- Drizzle olive oil into the mixture until it reaches a pesto-like consistency and season with black pepper.
- Arrange the tomatoes, olives, mozzarella or burrata, and herbs on a platter.
- Drizzle the salad with olive oil and the green olive pesto, then sprinkle with salt and pepper.
Nutrition Facts (estimated)
Servings
10
Calories
244
Total fat
22g
Total carbohydrates
5g
Total protein
7g
Sodium
355mg
Cholesterol
17mg
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