Mozzarella with tomato dressing
15 minutes
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.
Pat Alburey
1 person made this
Ingredients
Serves: 4
- 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)
- black pepper
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.
VARIATION
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.
