Fresh Mozzarella and Dry Tomato Salad


  • 7 oz. GalbaniĀ® Fresh Mozzarella Medallions
  • 1 pint grape tomatoes
  • 2 Tbsp. olive oil
  • 1 Tbsp. dry oregano
  • 1/4 cup pesto
  • 3 Tbsp. toasted pine nuts
  • fresh basil leaves
  • salt and pepper, to taste


  • Slice the grape tomatoes and toss with olive oil, dry oregano, salt and pepper.
  • Bake in a 350 preheated oven for 10 minutes until the tomatoes soften.
  • While the tomatoes are cooling, arrange the GalbaniĀ® Medallions on a serving dish.
  • Spoon the pesto along side.
  • Add the roasted tomatoes on top of the pesto, pine nuts, basil leaves, and a dash of olive oil.