Mozzarella with tomato & chilli salsa

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• 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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• kathryn

  22 November 2010

  kathryn commented on this recipe

  I added a little chopped mint and some diced red pepper... very tasty

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• sarahlina88

  28 November 2010

  sarahlina88 rated and commented on this recipe

  

  I made it in the morning and left it in the fridge until the evening. Yum Yum Yum!

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• mswood

  12 April 2011

  mswood rated and commented on this recipe

  

  Yummy! I added some mint and as I didn't have sun dried tomato paste I whizzed a couple of sun dried tomatoes and added them into the mixture. I served this with avocado slices alternating with mozzarella slices and some home baked chorizo fociaccia. Made it last weekend for friends and am making it again tonight for other friends. I don't think the quantities are enough for 8.

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• mswood

  12 April 2011

  mswood commented on this recipe

  Yummy! I added some mint and as I didn't have sun dried tomato paste I whizzed a couple of sun dried tomatoes and added them into the mixture. I served this with avocado slices alternating with mozzarella slices and some home baked chorizo fociaccia. Made it last weekend for friends and am making it again tonight for other friends. I don't think the quantities are enough for 8.

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• Belkey

  29 May 2011

  Belkey rated and commented on this recipe

  

  Quick and easy, I added some homemade morrocan tomato jam and forgot to add the lime. I served as part of a carpet picnic and it went down well.

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• sullie

  24 June 2011

  sullie rated and commented on this recipe

  

  Quick and easy, looking forward to having this evening with the girls.

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• Edel Murray

  28 June 2011

  Edel Murray rated and commented on this recipe

  

  Have to say, really good. Doing burgers on Sunday as part of BBQ, needed a salsa in a hurry and had a couple of tomatoes in the fridge. I halved the receipe, I didn't have sundried tomato paste so I used a squeeze of tomato puree and added a pince of suger to combat any sharpness. My husband wants to know when can we have burgers again.. reaaly good!

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• fairystoryteller

  20 October 2011

  fairystoryteller rated and commented on this recipe

  

  I made the salsa with the addition of some chopped mint leaves and served it alongside slices of halloumi dusted with seasoned flour and fried in a little sunflower oil. This made a lovely starter. I would say that served in this way is only enough for 6. But really tasty and will make it again. Delish.

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• LWills

  01 July 2012

  LWills commented on this recipe

  Does anyone know if the salsa freezes well? Thanks.

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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 15 - 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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