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
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.