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.
1
Cut the tomatoes in half, place them on oiled paper, and send them to an oven preheated to 180 degrees for 40 minutes.
- Red cherry tomatoes: 3 pieces
2
Cut the mozzarella into cubes. Drain the brine from the mushrooms and add them to the mozzarella.
- Mozzarella cheese: 125 g
- Canned mushrooms: 1 jar
3
Mix olive oil with salt and lemon juice.
- 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.
- Red cherry tomatoes: 3 pieces
- Canned mushrooms: 1 jar
- Mozzarella cheese: 125 g
5
Garnish the salad with pink peppercorns.
- Pink peppercorns: to taste
