Fresh mozzarella salad with sun-dried tomatoes and pesto

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe Marisa Curatolo

A lovely mini version of the Caprese salad meaning Salad of Capri.

A simple Italian salad, made of fresh buffalo mozzarella, sun-dried tomatoes, and basil. It’s made to resemble the colors of the Italian flag: red, white, and green. Beautiful and delicious.

Ingredients

12 medium-sized fresh mozzarella balls, halved

½ cup sun-dried tomatoes in oil, drained, chopped

2 tablespoons pesto (see recipe below)

5 fresh basil leaves

2 cups arugula, optional

Pesto

1 cup fresh basil leaves

3 cloves garlic

½ cup pine nuts

½ cup grated Parmesan cheese

½ cup extra-virgin olive oil

Preparation

For pesto, place basil, garlic, nuts and Parmesan cheese in food processor and pulse. With food processor running, gradually add olive oil until well combined.

In medium bowl, toss all ingredients until well combined. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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