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Tomato, mozzarella, and pesto candy cane recipe

Tomato, mozzarella, and pesto candy cane recipe

14 ratings

Serve a showstopping Christmas side that's sure to impress with this colourful tomato and mozzarella salad presented in a festive candy cane shape. Just add a nutty walnut pesto and toasted French stick slices. See method

  • Serves Serves 6-8
  • 20 mins to prepare and 2 mins to cook
  • 297 calories / serving
  • Vegetarian


  • 3 x 240g packs mozzarella, sliced (use larger central pieces)
  • 500g pack tomatoes on the vine, sliced (use larger central pieces)
  • ½ French stick, sliced and toasted, to serve
  • sea salt, to serve (optional)

For the pesto

  • 25g walnuts
  • 40g basil, plus extra leaves to garnish
  • 100ml olive oil
  • 1 garlic clove
  • 25g grated Parmesan

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    7g 34%
  • Sugars

    2g 2%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 15.7g Protein 9.8g Fibre 1g


  1. For the pesto, heat a small frying pan over a low heat. Cook the walnuts over a low-medium heat, shaking the pan occasionally, until lightly toasted, then set aside to cool.
  2. Put the walnuts in a mini food processor with the remaining pesto ingredients and whizz until smooth. Season to taste.
  3. On a large board, alternate the mozzarella and tomato slices in a candy cane shape, spreading with a little pesto every now-and-then. Scatter with sea salt, if liked.
  4. Serve with the toasted French stick slices and any extra pesto on the side.

See more Christmas starter recipes

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