Mozzarella and tomato salad
This salad is a popular choice in Italian restaurants and is delicious eaten with a little warm ciabatta or foccacia bread. This version of the Italian classic is slightly more elaborate as it uses additional ingredients such as black olives, sun-dried tomatoes and pine kernels.
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Mozzarella and tomato salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 2 x 125g of Buffalo Mozzarella cheese, drained and sliced
- 3 large tomatoes, sliced
- 20 fresh basil leaves
- 12 black olives
- 1 small red onion, finely diced
- 2 finely chopped sun-dried tomatoes plus 1 tbsp of oil from the jar
- 3 tbsp of olive oil
- 1 tbsp of toasted pine nuts
- salt and pepper
Method
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- Arrange the slices of Mozzarella onto separate plates.
- Place a basil leaf on top of each cheese slice.
- Top with a slice of tomato.
- Sprinkle the diced onion over the salad.
- Add the sun-dried tomatoes and sprinkle with the pine nuts and olives.
- Drizzle the oils over the salad, season with salt and pepper and serve with fresh crusty bread.
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