Green salad with mozzarella and walnuts
2 servings
30 minutes
Green salad with mozzarella and walnuts is a harmonious blend of fresh greens, creamy cheese, and rich nutty flavor. This salad is a great example of light European dishes where simplicity of ingredients meets exquisite taste. Arugula adds a spicy bitterness to the dish, while parsley and basil provide aromatic freshness. Walnuts, lightly toasted and turned into a creamy sauce, create an unusual contrast with the soft mozzarella. Crunchy cucumbers and sweet onions add juiciness and lightness. This salad is perfect as a standalone dish or an elegant complement to main hot courses.
1
Wash the greens, spread them on a towel to absorb excess moisture.
2
Lightly roast the walnuts. Set aside a few walnut halves for salad decoration. Grind the roasted walnuts in a blender into crumbs. Add salt, vegetable oil, and run the blender again to make walnut sauce.
- Walnuts: 50 g
- Salt: to taste
- Olive oil: 50 ml
3
Slice the onion into thin rings, rinse under cold water, and drain in a colander. Wash the cucumbers, peeling if necessary (sometimes the skin is thick and tasteless). In a salad bowl, place arugula, parsley, and basil leaves (without stems), thickly sliced cucumber, and onion. Gently mix by hand and serve on plates.
- Rocket (arugula): 1 bunch
- Parsley: 2 stems
- Basil: 2 stems
- Cucumbers: 1 piece
- Onion: 1 piece
4
Pour the nut sauce on top.
- Olive oil: 50 ml
- Walnuts: 50 g
5
Add mozzarella. Garnish with walnuts.
- Mozzarella cheese: 200 g
- Walnuts: 50 g
