mozzarella salad - vegethoughts

The Perfect Mozzerella Salad

Here’s a super quick salad idea that I’m sure you’ve all seen hundreds of times before. I’m including it on here anyway, because it’s genuinely my favourite salad, and it’s one of those dishes that I always have to order when I spot it on a menu. I recently started making it myself at home, and it’s super easy to do!

What you need:
– 3-4 Buffalo Tomatoes (If you can’t get your hands on those, don’t worry – I generally use about 8 Piccolo Cherry Tomatoes from Tesco)
– 2 handfuls of Salad Leaves (You can use basil, or even lettuce, but I went for a handful of fresh rocket, baby spinach and baby red chard)
– Mozzarella (I use about 70-100g per bowl)
– Pepper
– Olive oil
– Black pepper

How to do it:
– Slice your tomatoes. I usually slice cherry tomatoes in half, but buffalo tomatoes will need to be more finely sliced.
– Tear up pieces of the mozzarella in your hands for a rustic effect. You can always slice it neatly using a knife if you want to.
– Wash your leaves and add them into the bowl with the above.
– Drizzle a small amount of olive oil and grind some white or black pepper on the salad. (Add salt if you need, but I never do).

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This quick dish will serve one, and goes beautifully with pasta, but can be eaten on it’s own too! In the summer months a large bowl of this makes a lovely dinner, but for the current weather it’s nice having it alongside something a bit heavier.

For those of you who want to try this recipe on its own, try adding a dollop of pesto sauce beside it for a bit of a kick. Check out my pesto recipe if you want to learn to make your own.

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I hope you enjoy it!


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