Salads

Tomato and Mozzarella Salad with Ebly

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 onion (s)
  • 6 tablespoon olive oil
  • 250 g Ebly, uncooked
  • 600 ml vegetable stock
  • 1 cucumber (s)
  • 250 g cherry tomato (s)
  • 250 g mozzarella
  • 0.5 ½ bunch basil
  • 3 tablespoon balsamic vinegar
  • salt and pepper
Tomato and Mozzarella Salad with Ebly
Tomato and Mozzarella Salad with Ebly

Instructions

  1. Braise the diced onion in a tablespoon of oil. Add the ebly and broth and cook for 10 minutes until the broth is soaked up.
  2. Chop the vegetables and mozzarella, wash the basil and tear the leaves. Mix the vinegar and the remaining oil, season with salt and pepper. Add the basil.
  3. Mix the mozzarella, cucumber and tomatoes with the lukewarm wheat. Pour the dressing over it and serve.
Editorial Staff

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.

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