Tomato Towers With Mozzarella And Kale Pesto

Courtesy of: R.W. Knudsen Family
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Servings: 4
Prep: 55 min
Cook: 5 min
Total Time: 1 hr


This recipe is a wonderful take on the traditional Tomato, Mozzarella and Basil Salad. The addition of the Kale packs a welcome nutritional punch. The flavors are delicious and the presentation is even better. Makes this for your friends and they will be awed by your culinary prowess.


  • 1/4 pound Dino (lacinato) kale
  • 3 tablespoons grated Parmesan cheese, plus additional for garnish
  • 2 tablespoons walnuts, toasted*
  • 1 teaspoon Santa Cruz Organic® Pure Lemon Juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/3 cup R.W. Knudsen Family® Nature's Peak™ Orchard Veggie Blend
  • 1/4 cup extra virgin olive oil, plus additional for garnish
  • 4 small ripe tomatoes (about 1 1/4 lbs.), each sliced horizontally into 3 equal-sized slices
  • 1 cup fresh mozzarella pearls (60 pearls), drained


  1. BOIL large pot of salted water.
  2. Cut kale away from tough center stems.
  3. Coarsely chop leaves.
  4. Blanch kale 60 to 90 seconds or until brightly colored.
  5. Remove to strainer.
  6. Run under cold water.
  7. Cool.
  8. Squeeze out excess water.
  9. Measure 3/4 cup blanched kale.
  10. SQUEEZE out excess water from kale.
  11. Combine kale, cheese, nuts, lemon juice, garlic and salt in food processor.
  12. Cover and pulse until finely minced.
  13. Add veggie blend and oil.
  14. Pulse several times to combine. If too thick, add additional veggie blend to achieve desired consistency.
  15. SPREAD 1 tablespoon pesto in middle of each serving plate.
  16. Mix remaining pesto with mozzarella in small bowl.
  17. Layer pesto mix between tomato slices to create overlapping tower.
  18. Repeat with remaining tomatoes.
  19. Garnish with additional oil and remaining pesto and cheese.


  1. Place nuts in dry nonstick skillet.
  2. Cook over medium heat, shaking pan until nuts are lightly browned.
  3. Remove from pan immediately to avoid over-browning.