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Salad Recipe

Mozzarella and Tomato Salad with Parsley Pesto

It is a healthy tomato and mozzarella salad topped with some pesto.
Cook Time 15 minutes


For the parsley pesto:

  • 25 g (1 oz) Parsley
  • 25 g (1 oz) Parmesan cubes
  • 25 g (1 oz) roasted cashew nuts
  • 1/2 garlic clove crushed
  • Salt
  • Ground black pepper
  • 50 ml (1/4 cup) extra virgin olive oil

For the tomato salad:

  • Fresh tomatoes as many as you want
  • Fresh mozzarella cheese as much as you want


  • Dry roast the cashew nuts and dry until they are golden and then transfer to a cool container immediately (or they will keep cooking on the hot frying pan).
  • Put parsley, parmesan, cashew nuts, garlic cloves, salt and pepper into a food processor and whiz into a paste.
  • If you like your pesto chunky then whizz for a shorter time than you would if you want it smoother.
  • Transfer paste into a container and slowly drizzle in olive oil mixing all the time till pesto is saturated. I added in about 50mls for this amount which is more than normal. But I was using an outdoor growing parsley that was a bit tough. If you have softer parsley you might use less oil.
  • Adjust seasoning and set aside.
  • Slice the mozzarella and tomatoes and arrange them in a salad bowl.
  • Top with the pesto and a drizzle of olive oil and serve with some warm crusty bread.