CookAtHomeMom created this zucchini salad to celebrate some some of our favorite summer ingredients - zucchini and tomatoes! She added some BelGioioso Fresh Mozzarella Pearls and and an herby pesto, because who doesn't love cheese and basil.
- 2-3 heads of garlic, top of head trimmed to expose cloves
- 2-3 tbsp olive oil
- 3-4 small zucchini, spiralized
- 1 cup pesto
- 1 pint cherry or grape tomatoes, halved
- 6-8 basil leaves
- 8 ounces BelGioioso Fresh Mozzarella Pearls
- Salt & pepper, to taste
Preheat oven to 400˚F. Set garlic heads in a small oven-safe dish, drizzle with olive oil and sprinkle with salt. Wrap tightly with tin foil and bake for an hour. Remove from the oven, allow to cool slightly, and while still warm, gently squeeze the cloves out.
To assemble the salad, arrange the zucchini noodles on a large plate with the cloves of roasted garlic. Drizzle half of the pesto on the zucchini and gently toss to coat. Arrange the tomatoes and mozzarella pearls on top and drizzle with the rest of the pesto. Season with salt and pepper to taste and garnish with torn basil leaves.