Nana has long served garden fresh tomatoes with mozzarella and her homemade dressing. Thanks to The Pioneer Woman – Ree Drummond, she has learned to mix mayonnaise and pesto together in order to add extra deliciousness. If you love all things fresh, but need more ideas, check out our broccoli salad with bacon.
Ingredients
Salad
- 2 large zucchinis
- Pesto (just enough to brush on the zucchini before grilling)
- 1/4 cup mayonnaise mixed with 2 tablespoons pesto
- 12 fresh mozzarella slices
- 12 tomato slices
- 12-24 large basil leaves for garnish
Dressing
- 2 tablespoons white wine vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- 1/3 cup olive oil
- ¼ cup fresh basil
Instructions
Salad
- Slice zucchini diagonally into twelve ¼-inch slices.
- Brush both sides of zucchini with pesto. Place on grill just until grill marks form on each side. Set aside to cool.
- Top each zucchini with 1 teaspoon of mayonnaise and pesto mixture.
- Starting with the zucchini, stack mozzarella then tomato slices to form an arrangement.
- Then top each arrangement with 1 or 2 basil leaves.
Dressing
- To make dressing, combine first five ingredients and emulsify for 15 seconds.
- Gradually add oil while emulsifying.
- Add basil last to prevent over chopping and emulsify until desire consistency.
- Drizzle dressing over each zucchini arrangement.
