Beef tomato, mozzarella, pesto and curly courgette salad

Name: Beef tomato, mozzarella, pesto and curly courgette salad
Cuisine: British
Ingredients: 10 ripe beef tomatoes, sliced; 5 courgettes, thinly sliced; 4 mozzarella balls, torn; Pesto dressing; 1/2 cucumber, halved and sliced; Course sea salt; Extra-virgin olive oil

Caroline Allen @cook_11872556

Bristol UK

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!

Caroline Allen @cook_11872556

Bristol UK

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!

Saved

Ingredients

10ripe beef tomatoes, sliced
5courgettes, thinly sliced
4mozzarella balls, torn
Pesto dressing
1/2cucumber, halved and sliced
Course sea salt
Extra-virgin olive oil

Saved

Steps

1

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.
2

Remove the ends of the tomatoes and slice. Layer them onto the base of a large shallow dish.
3

Tear the mozzarella and scatter onto the tomatoes.
4

Add a good amount of pesto over the mozzarella and tomatoes.
5

Curl the courgettes and place around the outside.
6

Sprinkle with more olive oil and serve.