Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, beef tomato, mozzarella, pesto and curly courgette salad. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Beef tomato, mozzarella, pesto and curly courgette salad is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Beef tomato, mozzarella, pesto and curly courgette salad is something which I’ve loved my whole life.
Great recipe for Beef tomato, mozzarella, pesto and curly courgette salad. I made this salad for a buffet, it was so easy to prepare and was well received by the guests. Use the best ingredients you can afford - no plastic wrapped tomatoes allowed here!
To begin with this particular recipe, we must first prepare a few components. You can cook beef tomato, mozzarella, pesto and curly courgette salad using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Beef tomato, mozzarella, pesto and curly courgette salad:
- Take 10 ripe beef tomatoes, sliced
- Take 5 courgettes, thinly sliced
- Prepare 4 mozzarella balls, torn
- Make ready Pesto dressing
- Make ready 1/2 cucumber, halved and sliced
- Make ready Course sea salt
- Take Extra-virgin olive oil
This summer salad is the perfect light lunch. Place your zucchini noodles in a serving bowl with the mozzarella, tomatoes, olives, and pesto. Toss well to combine so the pesto coats all the vegetables. Perk up mozzarella and tomato salad with pesto.
Steps to make Beef tomato, mozzarella, pesto and curly courgette salad:
- Thinly slice the courgettes with a potato peeler and put into a bowl with a good drizzle of extra-virgin olive oil and a sprinkling of course sea salt. Do not mix straight away or the courgette will break. Leave them to soak up the oil for 5 minutes or so.
- Remove the ends of the tomatoes and slice. Layer them onto the base of a large shallow dish.
- Tear the mozzarella and scatter onto the tomatoes.
- Add a good amount of pesto over the mozzarella and tomatoes.
- Curl the courgettes and place around the outside.
- Sprinkle with more olive oil and serve.
Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. You can watch how to skin tomatoes in our Cookery School Video. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Swap your usual beef patty with. A knockout dinner for meat-eaters and vegetarians alike, this rigatoni cake makes a glorious centrepiece.
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