Tomato, Basil and Mozzarella Salad
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Prep Time
10 MINS
- KCals 206
- Carbs 6.8G
2 Servings
Ingredients
For the pesto
- 30 g rocket
- 20 g fresh basil, stalks and leaves
- 2 garlic cloves, peeled
- salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
For the salad:
- 100 g reduced-fat diced mozzarella (or mozzarella balls)
- 200 g cherry tomatoes, halved
- 20 g fresh basil
- 50 g rocket
- 50 g watercress
- 1 tbsp balsamic vinegar
Instructions
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To make the pesto, add the rocket, basil, garlic, and olive oil to a food processor, then blitz until smooth. Season to taste with salt and pepper.
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Add the mozzarella to a bowl and pour over the pesto. Mix to coat. Leave to one side.
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Remove the basil leaves from the stalks and chop any larger leaves.
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Assemble your salads — dividing the rocket, watercress, basil, and tomatoes between your serving plates.
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Drizzle over the balsamic vinegar and add the pesto-coated mozzarella.