STARTER: This is a popular cold dish found at most buffet tables or on the menu of Italian restaurants. The secret of success at home is the freshest cheese and the best ripe tomatoes available from market to table.

TOMATOES AND MOZZARELLA WITH PESTO DRESSING:

6 to 8 ripe tomatoes                                        

1 lb. Buffalo Mozzarella cheese

basil sprigs, to garnish                                     

salad greens, dressed with preferred salad dressing

pesto dressing:

    ¾ cup each fresh basil leaves & extra virgin olive oil

    1 garlic clove, crushed

    ½ cup pine nuts                              

    juice of 1 small lemon

    salt and pepper                               

Wash and dry tomatoes and cut into ¼-inch slices.  Drain the mozzarella and cut into ¼-inch slices.  Wash and dry salad greens, set aside until required. Wash and dry basil leaves.

Add basil leaves, garlic, pine nuts, salt and pepper and lemon juice into the work bowl of  a food processor fitted with steel blade. Process into a smooth paste, taste and adjust seasoning. With machine running, add olive oil through the feed tune in a steady scream. Process with on/off pulses to make into a thick sauce.

Arrange alternate slices of tomato and mozzarella around one side of serving plate. Spoon  a little pesto sauce over the mixture. Arrange salad greens on the other side of the plate. Garnish with sprigs of basil to serve.