Ingredients
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1 red onion, finely sliced
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¼ cup apple cider vinegar
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1 tablespoon caster sugar
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Pinch of salt
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4-5 medium mixed variety tomatoes, quartered
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2 punnet mixed cherry tomatoes
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1 large buffalo mozzarella, torn into bite-sized pieces
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Fresh basil leaves
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Cashew pesto:
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½ cup roasted, salted cashew nuts
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1 handful spinach leaves
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1 handful fresh basil leaves
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1 handful fresh parsley leaves
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¼ cup olive oil
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1 clove garlic, crushed
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¼ cup finely grated parmesan
Make the most of summer's delicious tomatoes by pairing them with fresh mozzarella and homemade pesto
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Marinate the onions first: toss the finely sliced onions in the vinegar, sugar and salt and mix well, leave to marinate for at least 2 hours or overnight.
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Make the pesto: combine all the ingredients in a high-powered blender or mini food processor and blend well until green and saucy, add a little lemon juice or water if it’s too thick.
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To serve, arrange the quartered tomatoes on a platter and top with whole and halved cherry tomatoes, dot with the torn mozzarella and fresh basil leaves then garnish with the pink pickled onions and finally drizzle with pesto.
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