Mozzarella and Arugula Salad
1 serving
20 minutes
Salad with mozzarella and arugula is an ode to Italian simplicity and elegance. Hailing from sunny Italy, it combines the softness of fresh mozzarella, the juiciness of ripe tomatoes, and a spicy note of arugula. Pine nuts add a light crunch to the dish, while basil fills it with the aroma of Mediterranean summer. Dressed with olive oil and balsamic vinegar, the salad becomes true gastronomic poetry – fresh, light, and perfectly balanced. The mild sweetness of red onion complements the composition, while croutons made from white bread add textural harmony. It’s an ideal choice for those who appreciate freshness, natural ingredients, and the true spirit of Italian cuisine.
1
Cut the mozzarella into one-centimeter cubes, and the tomatoes with skin as well.
- Mozzarella cheese: 125 g
- Tomatoes: 150 g
2
Roast the pine nuts and mix them with the tomatoes.
- Toasted pine nuts: 20 g
- Tomatoes: 150 g
3
Tear the basil by hand and add it to the salad. Dress with olive oil and balsamic vinegar. Place very thinly sliced red onion on the plate.
- Basil: 10 g
- Olive oil: 20 ml
- Balsamic vinegar: 10 ml
- Sweet red onion: 50 g
4
Garnish with arugula. Serve with croutons made from white bread.
- Rocket (arugula): 10 g
- Fried bread (grenki): 2 pieces
