Mozzarella with tomato & chilli salsa

Recipe uploaded by

Merrilees Parker

4 ratings

Recipe by Merrilees Parker

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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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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

Preperation 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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