Mozzarella, tomato and olives salad

Cooking Salads Mozzarella, tomato and olives salad

Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

Lables: Egg free Fish free Shellfish free Soy free
  1. To make vinaigrette, using a box grater, coarsely grate the cut-side of tomatoes over a bowl, avoiding and discarding the skin. Add eschalot and vinegar, then gradually whisk in oil. Season with salt and pepper. Refrigerate vinaigrette in an airtight container until needed or for up to 2 days. Makes 1 1/4 cups.
  2. Place mozzarella, parmesan, olives and basil on a platter, then drizzle with vinaigrette. Serve with crackers or bread.

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3 x 250g balls buffalo or cow’s-milk mozzarella, torn
80g parmesan, crumbled
150g kalamata olives, halved, pitted, torn
2 tbsp torn basil leaves
Crackers or bread, to serve
3 large vine-ripened tomatoes, halved, seeded
1/2 eschalot, finely chopped
1 1/2 tbsp red wine vinegar
100ml extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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