Iceberg Lettuce with Tomatoes and Mozzarella

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

250 g tomato (s) (plum tomatoes)
300 g mozzarella balls (minis)
0.5 ½ head iceberg lettuce
1 bunch basil
100 g sour cream
2 tablespoon olive oil, cold-pressed
4 tablespoon lemon juice
Salt and pepper, black from the mill

Iceberg Lettuce with Tomatoes and Mozzarella

Instructions

Wash the tomatoes, remove the stalks. Cut the tomatoes into 1 cm thick slices and layer them in a bowl. Remove the mozzarella balls from the brine and let them drain, collecting about 2 tablespoons of the brine and setting aside. Place the cheese balls on the tomatoes. Divide the iceberg lettuce into bite-sized pieces, wash and drain very well. Put the lettuce on top of the cheese.
For the dressing, wash the basil, pluck the leaves from the stems and chop finely. Mix the sour cream with the basil, oil, lemon juice, mozzarella brine and spices with a whisk. Spread the dressing over the salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.