Mediterranean Pesto Salad
2 servings
10 minutes
Mediterranean salad with pesto is a true celebration of flavors from sunny Italy. Its lightness and freshness combine with vibrant notes of saffron, sumac, and basil pesto, creating a harmonious blend of aromas. Crunchy napa cabbage provides a textural base, while sweet cherry tomatoes add juiciness. Creamy mozzarella makes the salad tender, and lemon juice adds a refreshing tang. The salad is perfect for summer dinners or light snacks paired with a glass of white wine. It pairs well with fish and seafood or can stand alone as a dish. Each ingredient plays its role in the symphony of taste, highlighting the Mediterranean elegance of this dish.
1
Chop the Beijing cabbage into small pieces. Try to use only the green part.
- Napa cabbage (pak choi type): 50 g
2
Cut cherry tomatoes into quarters.
- Cherry tomatoes: 5 piece
3
Combine the ingredients and add sumac.
- Sumac: pinch
4
Cut the mozzarella into cubes or use small balls.
- Mini mozzarella (bocconcini/ciliegine): 125 g
5
Season with saffron.
- Saffron: 0.5 teaspoon
6
Add mozzarella to the salad.
- Mini mozzarella (bocconcini/ciliegine): 125 g
7
Sprinkle with lemon wedge juice.
8
Add pesto sauce.
- Pesto: 2 tablespoons
9
Add olive oil and mix.
- Extra virgin olive oil: 1 tablespoon
10
You can add a little salt to taste before serving.
- Sea salt: to taste
