Tomato mozzarella with pesto and arugula

Ingredients for 2 servings:

• 2 tomatoes
• 2 balls of mozzarella di buffalo
• 4 tbsp pesto à la momo (see my recipes)
• 2 sprigs basil, for decoration
• 2 handfuls of arugula
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tsp seasoning(s) (salad seasonings as desired)
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

according to the Montignac method

Wash the tomatoes, basil, and arugula. Cut a fan-shaped slit along the side of the tomato, leaving a 1 cm gap on the bottom, so that the tomato stays in one piece and can be pulled apart like a fan. Set the tomato aside. Halve the mozzarella ball and cut into equal slices. Place a slice of mozzarella into each of the tomato dividers and spread it with pesto (from an organic store or Momo’s pesto (see my other recipes). Place the drained arugula in a pile next to the tomato fans and season the salad with olive oil, balsamic vinegar, salad seasoning, salt, and pepper. Finally, drape the basil sprig in front of the tomato fan.