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Crunchy mozzarella salad

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

  • Prep: 5 mins
    No cook
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 361
  • Carbohydrates 31
  • Saturated Fat 6
  • Sugar 27
  • Protein 22
  • Fat 16
  • Fibre 10
  • Salt 0.7

Nutrition per serving

  • Calories 361
  • Carbohydrates 31
  • Saturated Fat 6
  • Sugar 27
  • Protein 22
  • Fat 16
  • Fibre 10
  • Salt 0.7

Ingredients

  • 100g lamb's lettuces 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 seeds
  • 2 tsp balsamic vinegar

Method

  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.

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

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