Today I'm making this Raf tomato salad with buffalo mozzarella and homemade fresh basil pesto. It's a simple recipe, ready in 10 minutes, that I love sharing as a starter or serving as an easy side dish without making a fuss in the kitchen. The quantities serve two and there's no need to turn on the stove.
The beauty of this tomato and buffalo mozzarella salad is pairing the tomatoes with the creaminess of the mozzarella and a pesto made from cashews, garlic, olive oil, and cheese. Draining the mozzarella well keeps the dressing from turning watery. If you're looking for buffalo mozzarella recipes, this is an easy way to enjoy it with just a few ingredients.
If you like this combination, I recommend my tomato salad with pistachio pesto and my tomato, burrata and cashew pesto salad.
I would make the pesto ahead and keep it in a sealed container in the fridge, then slice the tomatoes right before serving. Keep the mozzarella chilled in its liquid as well, and drain it right when you assemble the salad.
You can use any salad tomato that is ripe yet firm. Choose one with good flavor and avoid overly soft ones so it holds its shape when sliced.
Yes, you can use pine nuts or raw almonds, though the flavor will change slightly. Drizzle the oil in gradually while blending to adjust the texture.
