A simple salad of mild mozzarella cheese and mixed lettuce leaves is given a rich tomato and fresh herb dressing, which can also be used as a sauce for pasta or as a pizza topping.
125g mixed salad leaves
500g fresh mozzarella cheese
For the dressing
150g sun-dried tomatoes in oil
a small bunch of basil
a small bunch of parsley
a small bunch of marjoram or oregano
1 tablespoon balsamic vinegar
1 tablespoon capers
1 clove garlic (optional)
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Directions Preparation:15min › Ready in:15min
To make the dressing, take the sun-dried tomatoes from the jar and put into a food processor or blender. Pour 150 ml oil from the jar into a measuring jug. If there is not enough, top it up with some olive or vegetable oil. Rinse and dry the fresh herbs, if necessary.
Add the herbs, vinegar and capers to the processor. Peel the garlic, if using, and add it, with the oil, then process to a thick purée. Or process the ingredients in a bowl with a hand-held mixer.
Season the dressing to taste with pepper. It should not need any salt because the capers are salty.
Trim, rinse and dry the mixed salad leaves and arrange on four serving plates.
Drain and slice the mozzarella and arrange on top of the salad leaves. Spoon the dressing over the top and serve.
Bocconcini cheese – tiny balls of mozzarella – when served whole make an attractive alternative to the sliced cheese.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E, and calcium.