Light vegetable salad with mozzarella

1 serving

20 minutes

A light vegetable salad with mozzarella is a true embodiment of freshness and lightness that comes from European cuisine. It harmoniously combines crunchy vegetables, tender mini-mozzarella, and a nutty hint from seeds, creating a perfect balance of flavors and textures. The dressing made of balsamic vinegar, honey, and olive oil adds a refined sweet-sour note to the dish, making it refreshing and appetizing. This salad is perfect as a standalone dish for a light snack or as a side to main courses. It is especially popular in the summer due to its freshness and rich flavor. The simplicity of preparation makes it an excellent choice for quick and healthy meals.

Energy value per serving

• Calories: 853
• Proteins: 16.6g
• Fats: 82.2g
• Carbohydrates: 16.4g

Ingredients

• Tomatoes: 100 g
• Cucumbers: 80 g
• Sweet pepper: 70 g
• Mini mozzarella cheese: 50 g
• Sunflower seeds: 1 tbsp
• Salt: to taste
• Honey: to taste
• Balsamic vinegar: 1 tbsp
• Mixed salad leaves: 50 g
• Peeled pumpkin seeds: 1 tbsp
• Sweet red onion: 15 g
• Olive oil: 3 tbsp

Cooking steps

1. Chop the salad leaves randomly, cut the cucumber in half, and then slice it crosswise into large half-rings.

   Required ingredients:

   • Mixed salad leaves: 50 g
   • Cucumbers: 80 g

2. We cut the tomato into large slices, the bell pepper into strips, and the onion into rings.

   Required ingredients:

   • Tomatoes: 100 g
   • Sweet pepper: 70 g
   • Sweet red onion: 15 g

3. Mix and season.

   Required ingredients:

   • Salt:  to taste
   • Honey:  to taste
   • Balsamic vinegar: 1 tablespoon
   • Olive oil: 3 tablespoons