Italian Starter Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 handfuls rocket
- 0.5 ½ head iceberg lettuce
- 1 cucumber (s)
- 2 large tomato (s), no beefsteak tomatoes
- 1 sachet mozzarella
- 2 walnuts
- some balsamic or balsamic cream
- salt and pepper
- 3 tablespoon natural yogurt
- 4 olives, black or green
- 2 tablespoon olive oil
- 2 tablespoon vinegar, lighter
- some water, possibly
Print Recipe
Pin Recipe Instructions
- Wash the iceberg lettuce briefly in a sieve or in the sink and cut or pluck into bite-sized pieces. Peel and slice the cucumber. In a separate container, mix the salad dressing made from yogurt, salt, pepper, olive oil and white vinegar and a little water, if it is too thick. The salad sauce is now mixed with the iceberg cucumber salad.
- The rocket is sometimes a bit sandy, so it is advisable to wash it off with a little water. However, it is important that the rocket is not wet when it is put on the plate. Using a salad spinner helps here.
- The tomatoes are cut into slices and placed on a baking sheet with parchment paper. The mozzarella is also cut into slices and placed on top of the tomatoes. These components now need a short time in the oven at 180 ° C until the mozzarella has spread slightly.
- This gives you time to devote yourself to serving. The iceberg cucumber salad provides the basis for this. The desired amount is poured onto 2 plates. Then comes the rocket. Now take the mozzarella tomatoes out of the oven and add them to the salad.
- Decorate with olives and walnut pieces and pour some balsamic or balsamic cream over the whole salad plate.
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