Mozzarella with tomato & chilli salsa

Recipe uploaded by

Merrilees Parker

7 ratings

Recipe by Merrilees Parker

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1. Video tutorial: De-seeding tomatoes

1. Slice the mozzarella and arrange in slightly overlapping circles on a wooden board or serving platter. Put all the other ingredients in a mixing bowl, season and mix thoroughly. Just before serving, spoon the salsa over the mozzarella and drizzle with a little extra olive oil.

Per serving

147 kcalories, protein 8g, carbohydrate 3g, fat 12 g, saturated fat 5g, fibre 1g, salt 0.52 g

Latest comments and suggestions

• F1madxxx

  29 December 2007

  F1madxxx rated and commented on this recipe

  

  Very flavoursome, we added an extra chilli for a bit of a kick. We thought it would work well as a side dish at a BBQ.

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• Jo H

  17 March 2008

  Jo H rated and commented on this recipe

  

  I served this for my antipasto party. Apart from looking gorgeous it tasted delicious too. I don't really fancy chilli in food so I used powder instead. Even my husband who isn't really keen on veggies said this was his favourite dish. Totally amazing!!

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• sally

  02 May 2008

  sally rated and commented on this recipe

  

  I skipped the mozzarella as I was using the salsa with the falafel burgers (also on this site and very good too!!), and this was really good, I thought the raw chilli might be too hot but it was just right, the flavour was gorgeous and I will definitely be making this again.

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• Katy

  15 October 2008

  Katy rated and commented on this recipe

  

  I would add more cheese as 2 balls weren't enough, but such a great starter

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• scoobisue

  07 June 2009

  scoobisue rated and commented on this recipe

  

  I don't think this recipe needs nearly as much oil as it says - other than that lovely

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• Travelbunny

  12 August 2009

  Travelbunny commented on this recipe

  Will be making this tonight to go with the Falafel burgers - anyone know how much sun dried tomato paste to use?

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• Travelbunny

  13 August 2009

  Travelbunny rated and commented on this recipe

  

  Made this last night and just added the sun dried tomato paste to taste. For me, there was far too much parsley in the recipe so had to hook most of it out. To be honest I found it a bit bland so added loads of extra chilli flakes and more lime juice and left it in the fridge for a few hours before serving to help the flavours develop. It was delicious with the mozzarella, and we had the Falafel burgers and spiced cumin flatbreads too.

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• Travelbunny

  14 August 2009

  Travelbunny commented on this recipe

  Ok I feel I was a little harsh on the salsa - we had some leftover so I had it for lunch yesterday with homemade hummous and wow! The flavours had really come together and it tasted so much nicer. So next day I will make it as far in advance as possible (within reason!).

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• Lou

  24 August 2009

  Lou rated and commented on this recipe

  

  This is a lovely dish that is full of colour. I left the salsa in the fridge over night to increase the flavours. Very easy to make.

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• Lozzers

  25 August 2009

  Lozzers commented on this recipe

  Absolutely yummy with the falafel burgers, a regular dinner treat in our house - I use sun dried tomatoes from a jar, chop them finely and use some of the oil from the jar, following other comments will try to make it earlier this time. I also used the left overs stirred through pasta and warmed - yum!

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http://www.bbcgoodfood.com/recipes/2733/

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Ingredients

• 2 x 125g balls buffalo mozzarella
• 5 ripe plum tomatoes , seeded and roughly chopped
• 1 red chilli , seeded and finely chopped
• 1 small red onion , very finely chopped
• sundried tomato paste
• 2 tbsp chopped fresh flat leaf parsley
• 1 tbsp lime juice
• 3 tbsp extra-virgin olive oil , plus extra for drizzling

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Difficulty and servings

Serves 8

Preparation and cooking times

Cook 20 mins

Vegetarian

Ingredients

• 2 x 125g balls buffalo mozzarella
• 5 ripe plum tomatoes , seeded and roughly chopped
• 1 red chilli , seeded and finely chopped
• 1 small red onion , very finely chopped
• sundried tomato paste
• 2 tbsp chopped fresh flat leaf parsley
• 1 tbsp lime juice
• 3 tbsp extra-virgin olive oil , plus extra for drizzling

Per serving

147 kcalories, protein 8g, carbohydrate 3g, fat 12 g, saturated fat 5g, fibre 1g, salt 0.52 g

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