This salad is simple to prepare! The tomato blends wonderfully with the pesto, peppery olive oil, salty cheese and the nutty flavor of toasted pine nuts.
Starting today, there will be a daily dish on the site which, at the end of the week, completes a festive menu . With recipes, tips and tricks and planning. Because you want to be a part of the party, you don’t want to spent all the time in the kitchen or have to work so hard on the day of your party that you drop down at your party. And that is no longer necessary!
We start this week with an Italian buffet. Tasty salads, pasta, bread, and a delicious dessert! And on the day of the party there is not much more work to do and the buffet is a big succes (also when there are children invited).
Some helpful tips:
Because this salad is all about the flavor of the tomatoes is wise to buy the best tomatoes you can find. Roma tomatoes are great.
You can use pine nuts just as you bought them and sprinkle them on this dish, but when they are roasted, the nutty flavor is much more intense.
Choose for this dish a fruity extra virgin olive oil. Read the labels on the bottle well to get an impression of the taste.
I made this pesto made with basil because basil and tomatoes are a great and well known combination. But you can vary in herbs. For example, you can make it with parsley so you get a parsley pesto.
Up to 1 week in advance:
Toast the pine nuts in a dry pan. Store them in an airtight container at room temperature.
2 days before the party:
Make the pesto . Store in a sealed container in the refrigerator .
1 day before the party:
Scrape the parmesan cheese. Store in an airtight container in the refrigerator.
Party day (in the morning):
Cut the tomatoes into slices. Place a damp paper towel in a container. Arrange the tomato slices on it and close the container with a lid. Put in the fridge until use.
4Pure: Italian buffet: tomato salad with pesto, Parmesan and pine nuts