Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beef tomato, mozzarella, pesto and curly courgette salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pesto Pasta Salad with Tomatoes and Mozzarella. Photo "Beef and tomatoes salad with mozzarella cheese and pesto sauce" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Enjoy classic grilled tomato and cheese sandwich with an Italian twist - a wonderful meal.
Beef tomato, mozzarella, pesto and curly courgette salad is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Beef tomato, mozzarella, pesto and curly courgette salad is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have beef tomato, mozzarella, pesto and curly courgette salad using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Beef tomato, mozzarella, pesto and curly courgette salad:
- Make ready 10 ripe beef tomatoes, sliced
- Prepare 5 courgettes, thinly sliced
- Take 4 mozzarella balls, torn
- Make ready Pesto dressing
- Make ready 1/2 cucumber, halved and sliced
- Take Course sea salt
- Get Extra-virgin olive oil
Find out how to make courgette and mozzarella salad today at Tesco Real Food. To serve, arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgettes. Drizzle over the dressing and garnish with the chilli flakes and some freshly ground black pepper. Tomato and mozzarella salad with lovage pesto and spiced gazpacho.
Steps to make Beef tomato, mozzarella, pesto and curly courgette salad:
- Thinly slice the courgettes with a potato peeler and put into a bowl with a good drizzle of extra-virgin olive oil and a sprinkling of course sea salt. Do not mix straight away or the courgette will break. Leave them to soak up the oil for 5 minutes or so.
- Remove the ends of the tomatoes and slice. Layer them onto the base of a large shallow dish.
- Tear the mozzarella and scatter onto the tomatoes.
- Add a good amount of pesto over the mozzarella and tomatoes.
- Curl the courgettes and place around the outside.
- Sprinkle with more olive oil and serve.
Tomato and pesto tarts. by John Torode. Zigni berbere (spicy Eritrean beef stew). by The Kitchen with Great British Chefs. Tomato, courgette and aubergine gratin. by William Drabble. Polenta chips with baby artichokes and sauce vierge. So easy, looks great, and tastes fabulous.
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