The BBC Good Food logo
Crunchy mozzarella salad

Crunchy mozzarella salad

By
Rating: 4 out of 5.4 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal361
fat16g
saturates6g
carbs31g
sugars27g
fibre10g
protein22g
salt0.7g
Advertisement

Ingredients

  • 100g lamb's lettuce or baby spinach leaves, or a mixture of both
  • ½ cucumber , cut into ribbons using a vegetable peeler
  • 100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp oil for drizzling)
  • 1 yellow pepper , deseeded and cut into thin strips
  • 125g ball light buffalo mozzarella , cut into slices
  • 2 tsp pumpkin seed
  • 2 tsp balsamic vinegar

Method

  • STEP 1

    Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.

  • STEP 2

    Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.

Goes well with

Recipe from Good Food magazine, July 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content