Mozzarella with tomato & chilli salsa

Mozzarella with tomato & chilli salsa

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(14 ratings)

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Cooking time

Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 8

Perk up mozzarella and tomato salad with chilli salsa

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
147
protein
8g
carbs
3g
fat
12g
saturates
5g
fibre
1g
sugar
0g
salt
0.52g

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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Method

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.

Recipe from Good Food magazine, August 2001

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Comments

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blommetjie5's picture
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This was lovely. I used the salsa recipe and served on bruschetta with melted mozzarella. Looks beautiful.

lwills's picture

Does anyone know if the salsa freezes well? Thanks.

fairystoryteller's picture
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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.

edel_ir's picture
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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!

sullie's picture
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Quick and easy, looking forward to having this evening with the girls.

eleanormayo's picture
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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.

mswood's picture
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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.

mswood's picture
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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.

sarahlina88's picture
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I made it in the morning and left it in the fridge until the evening. Yum Yum Yum!

kathrynyoung's picture

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

lozenge's picture

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!

legood's picture
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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.

travelbunny's picture
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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!).

travelbunny's picture
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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.

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

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

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

notmum's picture
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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.

sweetandsour's picture
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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!!

f1madxxx's picture
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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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