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Tomato Salad with Buffalo Mozzarella

A vibrant heritage tomato salad featuring homemade pesto, dried Kalamata olives, buffalo mozzarella, and a black olive tapenade base.

VegetarianHealthySaladItalian-StyleRaymond Blanc
Estimated Nutrition
Calories
595.1
kcal / serving
2380.4 kcal total
Carbs
13.6g
per serving
54.2 g total
Fat
52.1g
per serving
208.5 g total
Protein
18.2g
per serving
72.8 g total
Cook Time
90
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
5
ml
White Wine Vinegar
50
g
Black Olive Tapenade
30
ml
Balsamic Vinegar
aged
Dairy
30
g
Parmesan Cheese
320
g
Buffalo Mozzarella
roughly chopped
GrainsCereals
8
piece
Croutons
small
NutsSeeds
1
clove
Garlic
finely sliced
3
leaf
Basil
fresh, finely sliced
2
pinch
Sea Salt
1
pinch
Black Pepper
freshly ground
1
bunch
Basil
fresh, large bunch for pesto
15
g
Pine Nuts
toasted
1
clove
Garlic
for pesto
OilsFats
30
ml
Extra Virgin Olive Oil
for tomato mix
100
ml
Olive Oil
for pesto
Vegetables
20
piece
Kalamata Olives
black, stones removed
400
g
Heritage Tomatoes
cores removed, roughly chopped
1
piece
Red Onion
halved and finely sliced
60
ml
Micro Herbs
fresh

Method

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