CHERRY TOMATO CAPRESE WITH PESTO DRESSING

2 pints cherry or grape tomatoes, cut in half

1 lb. fresh mozzarella cheese, cut into bite size half-moons or wedges (or mozz balls)

1 tsp. sea salt

1 tsp. fresh cracked black pepper

Pesto Dressing:

1 cup basil leaves, packed

2 garlic cloves

½ tsp. salt

¼ tsp. black pepper

1 heaping tsp. Dijon mustard

½ cup pine nuts

2 Tbs. parmesan cheese

2 tsp. rice wine vinegar

1 ¼ cup olive oil

Arrange the tomatoes and mozzarella cheese on a large platter. Season with the sea salt and black pepper.

Combine all of the dressing ingredients, except for the olive oil in the bowl of a food processor (or in a blender). Pulse several times until everything is combined and the basil leaves are broken down. Put the processor on low speed and slowly drizzle the olive oil into the bowl until a creamy dressing forms.

Drizzle the dressing over the tomatoes and mozzarella and garnish with additional basil leaves.

DEVOUR!

Salad

Vegetarian

8 Ingredients or less