arugula tomato salad with lemony pesto dressing

With summer almost upon us here in the USA a quick and easy salad is in order and this salad will tick all the boxes. A buildable salad that looks beautiful but takes very little effort. Peppery arugula, juicy, ripe tomatoes, creamy baby mozzarella balls, crisp shards of prosciutto and fresh basil leaves anointed with a lemon pesto dressing, Doubling as a side-salad or a light meal served with some crusty bread and a crisp glass of wine or beer and you’ve got yourself the perfect summer lunch.

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Prep Time10

Cook Time5

Total Time15

Servings:

Calories: 309kcal

US Customary - Metric

3 handfuls of arugula rocket, washed & drained
3 cups cherry tomatoes or grape tomatoes assortment of colors looks pretty
1 cup of baby fresh mozzarella balls bocconcini (about 8 oz/226g)
6 slices prosciutto cooked until crisp
Basil leaves for garnish

PESTO DRESSING`

2 cups packed fresh basil leaves
1/2 cup pine nuts
1/2 cup finely grated fresh parmesan cheese
2 garlic cloves peeled
Pinch of sea salt and freshly ground pepper
1/2 cup olive oil approximately

TO MAKE THE PESTO:

Put the basil, pine nuts, parmesan, garlic, salt and pepper into the bowl of a food processor. Blitz until finely chopped. Scrape the mixture into a small bowl. Stir in the oil a tablespoon at a time until well combined and the pesto is a desired consistency. Cover pesto until ready to use. Makes about 3/4 cup.
Arrange the arugula, tomatoes, mozzarella and prosciutto on a platter. Drizzle with dressing just before serving. Top with extra basil leaves. The leftover dressing will keep in the fridge for 5 days stored in a jar and is good tossed through pasta.

Nutrition