Mediterranean Salad with Mini Mozzarella
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 packet mozzarella (mini mozzarella, bocconcini)
- 1 handful cherry tomato (s) (about as much as the bocconcini)
- 25 g pine nuts, toasted
- 50 g rocket
- 100 g lettuce, mixed leaves
- 1 ½ tablespoon vinegar, (red wine vinegar)
- 1 tablespoon vinegar, (raspberry vinegar)
- 3 tablespoon olive oil
- 0.5 teaspoon ½ mustard, medium hot
- 1 tablespoon pesto, green
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the mozzarella. Wash the lettuce and rocket and spin dry. Halve the cherry tomatoes and put everything in a salad bowl.
- Mix the red wine vinegar, raspberry vinegar, olive oil, mustard, pesto and a little water together. Season with salt and pepper and pour over the salad. Finally sprinkle the pine nuts over the top.
- The typical taste comes mainly from the types of vinegar used.
- This goes well with thinly sliced, oven-roasted ciabatta, coated with a little garlic butter, drizzled with olive oil and seasoned with dried oragano.
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