Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 head lettuce, green
- 250 g cherry tomato (s)
- 2 scoops mozzarella
- 250 g trout fillet (s), smoked
- Parsley, chives, basil, 1/2 bunch each
- 3 tablespoon olive oil
- 4 tablespoon balsamic vinegar, white
- 1 pinch (s) sugar
- salt and pepper
- garlic
Print Recipe
Pin Recipe Instructions
- Clean the lettuce, cut into bite-sized pieces and spin dry in a large bowl (or serve on plates). Wash tomatoes, cut in half and pour over the lettuce.
- Drain the mozzarella well, pat dry and dice, add to the salad.
- Finely chop the herbs and mix with oil, vinegar, salt, pepper, sugar and chopped garlic to a marinade (if it is too acidic, add a little water) and marinate the salad with it, roughly crumble the smoked trout fillets and serve over the salad.
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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.
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