This salad is super simple to make, and it always tastes great. The juicy tomato goes really well with the pesto, fruity olive oil, salty Parmesan cheese, and the nutty crunch of toasted pine nuts. You only need a few ingredients, and it looks beautiful on the table. This dish is perfect for lunch, dinner, or as part of a festive buffet.
Fresh Pesto Salad with Pine Nuts
Salads are often thought of as a bowl of lettuce, to which ingredients are added to taste. Meat, fish, vegetables and other flavorings.
And that is what makes this Tomato salad with pesto so nice. This Italian-inspired salad is based on tomato slices. Which are flavored with pesto, olive oil, Pecorino cheese and pine nuts. A delicious combination.
This tomato salad is recommended because it is easy to make. A delicious change from the green salad. It has a lot of flavor and is delicious with many dishes. This is really a friend of all.
Tips for a Perfect Tomato Salad with Parmesan and Pesto
- Use the best tomatoes you can find. Roma tomatoes work really well. They are sweet and firm.
- Toast the pine nuts in a dry pan. This gives them a stronger nutty taste. Don't walk away-they burn fast!
- Use a good extra virgin olive oil. Fruity oil tastes best in this salad.
- Make your own pesto with basil-it goes so well with tomatoes. But if you want to try something new, you can also make pesto with parsley.
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Ingredients
Pesto
- 2 tablespoons pine nuts
- ½ oz. fresh basil
- ¼ cup Parmesan cheese, broken into pieces
- 1 clove garlic, peeled and halved
- 2 tablespoons olive oil, + more if desired
Tomato Salad
- 2 tablespoons pine nuts
- 4 San Marzano tomatoes
- green pesto
- ground black pepper, freshly ground
- Parmesan cheese
- olive oil, extra virgin
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Pesto
- Toast the pine nuts for both pesto and salad in a dry pan. Stir often. They are ready when golden, and you smell the nuts (about 2-3 minutes).2 tablespoons pine nuts, 2 tablespoons pine nuts
- Put basil, half of the pine nuts, Parmesan, garlic, and 2 tablespoons olive oil in a food processor.½ oz. fresh basil, ¼ cup Parmesan cheese, 1 clove garlic, 2 tablespoons olive oil
- Blend until fine.
- If it's too thick, add 1 tablespoon of oil. Blend again.
- Repeat until the pesto is smooth and creamy.
Salad
- Slice the tomatoes as thin as you can.4 San Marzano tomatoes
- Place them on 8 small plates.
- Spoon 2 teaspoons of pesto over each plate of tomatoes.green pesto
- Add a bit of black pepper.ground black pepper
- Sprinkle the rest of the pine nuts and some Parmesan cheese on top.Parmesan cheese
- Drizzle a bit of olive oil over the salad.olive oil
- Serve right away or keep in the fridge until needed.
Notes
- Refrigerator: The pesto lasts two days in the fridge. The salad is best served fresh, but you can prep it the same day.
Nutrition
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