Tomatoes are low in fat, high in fibre and a source of many vitamins and minerals with very little calories. They contain a powerful antioxidant, Lycopene that has been shown to be a brain boosting food. Chemicals like lycopene may help prevent degenerative conditions like dementia. Fresh ripe and juicy tomatoes are in abundance in the summer and there is nothing better than a fresh Tomato Pesto and Buffalo Mozzarella Salad.

Recipe by Rose Reisman

Tomato, Pesto and Buffalo Mozzarella Salad

Tomato, Pesto and Buffalo Mozzarella Salad Prep time: 15 mins Serves: 4


  • 1 large ripe field tomato, sliced into six to eight 1/4-inch slices
  • 2 tbsp basil pesto (recipe follows)
  • 2 oz buffalo mozzarella or bocconcini cheese, sliced into 8 small rounds
  • 6 fresh basil leaves, for garnish
  • 1 cup packed fresh basil leaves [basil pesto]
  • 2 tbsp freshly grated Parmesan cheese [basil pesto]
  • 2 tbsp light cream cheese [basil pesto]
  • 2 tbsp extra virgin olive oil [basil pesto]
  • 3 tbsp water or reduced-sodium stock [basil pesto]
  • 1 tbsp toasted pine nuts [basil pesto]


  1. 1 To make the pesto: In a small food processor, combine all of the ingredients. Purée until smooth. If the mixture is too thick, add water, a tablespoon at a time, until the desired consistency is reached. Pesto will keep in an airtight container in the refrigerator for up to 7 days and in the freezer for up to 4 months.
  2. 2 Place 1 slice of the tomato on the outer edge of a serving plate. Spread about 1 tsp (5 mL) of pesto on top of the tomato. About halfway down the tomato slice, lay a slice of cheese. Repeat with the remaining tomato, pesto and cheese, alternating the layers across the plate. Refrigerate remaining pesto. Garnish with the basil leaves. Serve.
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