Salad with vegetables and mozzarella
4 servings
15 minutes
Salad with vegetables and mozzarella is the quintessence of Italian lightness and freshness. Its roots go back to Mediterranean traditions, where simplicity meets the rich flavor of natural ingredients. The delicate mozzarella adds softness and creaminess, while the crunchy vegetables provide juiciness and freshness. Olive oil, lemon juice, and aromatic herbs create a refined balance of flavors. The salad's uniqueness lies in the addition of salted peanuts, which brings a pleasant textural play and a hint of spiciness. This dish is perfect for a light lunch or dinner and pairs well with white wine and crispy baguettes. It not only delights the taste buds but also decorates the table with its vibrant colors, conveying the spirit of a warm Italian evening.
1
Wash the vegetables.
- Green salad leaves: 100 g
2
Roughly tear the lettuce leaves and place them in a large bowl.
- Green salad leaves: 100 g
3
Slice the onion into rings, dice the tomatoes, cut the bell pepper into strips, and slice the cucumbers.
- Salad onion: 0.5 piece
- Tomatoes: 2 pieces
- Yellow sweet pepper: 1 piece
- Cucumbers: 1 piece
4
Mix the chopped vegetables with the salad.
- Green salad leaves: 100 g
- Salad onion: 0.5 piece
- Tomatoes: 2 pieces
- Yellow sweet pepper: 1 piece
- Cucumbers: 1 piece
5
Prepare the sauce: mix olive oil, lemon juice, salt (just a little — later salted peanuts will be added), black pepper, oregano. Mix the sauce with the vegetables.
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Salt: pinch
- Ground black pepper: pinch
- Dried oregano: pinch
6
Cut the mozzarella, add to the vegetables, and gently mix.
- Mozzarella cheese: 60 g
7
Sprinkle the ready salad with salted peanuts (they can be crushed).
- Salted peanuts: 30 g
