Light salad with mozzarella and sorrel
1 serving
10 minutes
A light salad with mozzarella and sorrel is an exquisite combination of freshness and tenderness. This recipe has roots in European cuisine, where the balance of flavors and the naturalness of ingredients are valued. Crispy Beijing cabbage forms the base, while juicy cherry tomatoes add brightness and freshness. Sorrel gives the salad a tangy zest, perfectly complementing the delicate mozzarella. A light dressing of olive oil and balsamic sauce highlights the dish's flavor harmony. This salad makes a wonderful addition to main courses or a light snack.
1
Chop sorrel, cabbage, and cherry tomatoes coarsely.
- Napa cabbage (pak choi type): 100 g
- Cherry tomatoes: 12 pieces
- Sorrel: 0.5 bunch
2
Cut the mozzarella into small cubes, draining the brine. Add salt.
- Mozzarella cheese: 125 g
- Salt: to taste
3
Combine the ingredients in a bowl and dress with oil.
- Napa cabbage (pak choi type): 100 g
- Cherry tomatoes: 12 pieces
- Sorrel: 0.5 bunch
- Mozzarella cheese: 125 g
- Olive oil: 2 tablespoons
4
Season with balsamic sauce.
- Balsamic glaze: 1 teaspoon
