Mozzarella, tomato and olives salad

Recipes / Salads

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

Recipe «Mozzarella, tomato and olives salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.