Capresé Salad with a Difference

The classic combination of tomato, mozzarella and basil never fails to please. Try this variation.

YOU WILL NEED

  • 6-8 very ripe baby roma tomatoes
  • Ina Paarman's Green Onion Seasoning
  • ½ cup (125 ml) grated mozzarella cheese
  • 2 T (30 ml) Ina Paarman's Basil Pesto
  • fresh basil to garnish
Method

Slice the tomatoes in half from the stem end to the base. Remove the insides with a teaspoon. Season the insides of the tomato halves lightly with the Green Onion Seasoning.

Keep the pulp to use in a pasta dish or stew.

Mix the mozzarella cheese with the Basil Pesto. Spoon this mixture back into the tomato halves.

Arrange, each tomato half, rounded side up, on a large basil leaf. Place on a serving dish. Garnish just before serving with more basil.

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