1 pint each Del Fresco Pure® Red, Orange, and Yellow G.R.EAT! Grab. Rinse. Eat!® Grape Tomatoes
8–10 oz mozzarella pearls
1 cup Greek-style marinated olives
2–3 tbsp prepared pesto sauce
½ cup fresh lemon juice
1 cup extra-virgin olive oil
3 cloves garlic, minced
¼ cup fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tsp crushed red pepper, optional
½ tsp sea salt
Prep Time: 15 mins
Marinate Time: 1 hr
Servings: 8–10
1 In a 32 oz jar, combine the minced garlic, pesto, fresh lemon juice, extra-virgin olive oil, sea salt, and crushed red pepper. Seal and shake vigorously until emulsified.
2 Rinse the G.R.EAT! Grab. Rinse. Eat!® tomatoes. Add the tomatoes, mozzarella pearls, Greek-style olives, fresh basil, and parsley into the jar with the dressing.
3 Seal the jar tightly and gently shake until all ingredients are evenly coated.
4 Refrigerate for at least 1 hour before serving. This allows the flavors to meld and the tomatoes to absorb the bright lemon-pesto marinade.
5 Serve directly from the jar for a rustic presentation or transfer to a serving bowl. Pairs perfectly with crusty bread for scooping. Enjoy!
Tip: Store in the refrigerator for up to 3–5 days. Flavors will continue to deepen the longer the salad sits.
To learn more about Del Fresco Pure®, visit delfrescopure.com
