Champignon salad with mozzarella

4 servings

55 minutes

This mushroom and mozzarella salad is a delicate and refined dish inspired by Italian cuisine. It combines the creamy taste of mozzarella cheese, aromatic roasted tomatoes, and tangy pickled mushrooms, creating a harmonious blend of textures and flavors. A light citrus note from lemon juice mixed with olive oil adds freshness, while pink pepper adds spiciness. This salad can be served as a standalone dish or as an accompaniment to main gastronomic delights. An ideal choice for summer dinners, it surprises with its simplicity while enchanting with its depth of flavor, transforming ordinary ingredients into a sophisticated culinary masterpiece.

Energy value per serving

• Calories: 134.5
• Proteins: 7.4g
• Fats: 12.7g
• Carbohydrates: 1.4g

Ingredients

• Canned champignons: 1 jar
• Red cherry tomatoes: 3 pc
• Olive oil: 1 tbsp
• Mozzarella cheese: 125 g
• Salt: pinch
• Lemon juice: 1 tsp
• Pink pepper: to taste

Cooking steps

1. Cut the tomatoes in half, place them on oiled paper, and send them to an oven preheated to 180 degrees for 40 minutes.

   Required ingredients:

   • Red cherry tomatoes: 3 pieces

2. Cut the mozzarella into cubes. Drain the brine from the mushrooms and add them to the mozzarella.

   Required ingredients:

   • Mozzarella cheese: 125 g
   • Canned champignons: 1 jar

3. Mix olive oil with salt and lemon juice.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Salt:  pinch
   • Lemon juice: 1 teaspoon

4. Remove the tomatoes from the oven and let them cool. Carefully peel off the paper and add to the mushrooms and cheese, trying not to turn the salad into mush.

   Required ingredients:

   • Red cherry tomatoes: 3 pieces
   • Canned champignons: 1 jar
   • Mozzarella cheese: 125 g

5. Garnish the salad with pink peppercorns.

   Required ingredients:

   • Pink pepper:  to taste