Description
Crisp chopped lettuce, herb-roasted tomatoes, fresh mozzarella, toasted crunchy pine nuts and fresh pesto make this salad shine. You gotta try this salad.
Ingredients
- ½ cups Cherry Tomatoes
- 2 Tablespoons Olive Oil
- 1 teaspoon Fresh Or Dried Rosemary Leaves
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- Kosher Salt And Black Pepper To Taste
- 2 Tablespoons Pine Nuts
- 2 cups Romaine Lettuce
- 2 ounces, weight Fresh Mozzarella, Cubed Into Small Chunks
- ¼ cups Pesto (homemade Or Store Bought)
- Balsamic Vinaigrette, For Serving
- ½ cups Cherry Tomatoes
- 2 Tablespoons Olive Oil
- 1 teaspoon Fresh Or Dried Rosemary Leaves
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- Kosher Salt And Black Pepper To Taste
- 2 Tablespoons Pine Nuts
- 2 cups Romaine Lettuce
- 2 ounces, weight Fresh Mozzarella, Cubed Into Small Chunks
- ¼ cups Pesto (homemade Or Store Bought)
- Balsamic Vinaigrette, For Serving
Preparation
1. To roast the tomatoes, preheat oven to 375 F. Wash and dry the tomatoes, then place in an 8×8 baking dish or on a rimmed baking sheet. Add olive oil, rosemary, garlic powder, dried basil and dried oregano and season with kosher salt and black pepper. Mix to combine.
2. Roast in the oven for 25-30 minutes. Take it out of the oven and let it cool for 5-10 minutes.
3. To toast the pine nuts, place them into a small sauté pan over medium heat. Toast the pine nuts for 1-2 minutes, tossing occasionally, just until the pine nuts begin to get a bit golden on the outside. Set aside.
4. To assemble salad, place lettuce into a large bowl. Top with the chunks of mozzarella and the roasted tomatoes. Drizzle the pesto over the top of the salad. Sprinkle the toasted pine nuts. Toss with balsamic vinaigrette as desired.
Enjoy! Makes 2 servings.
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