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Mozzarella, tomato and olives salad
Mozzarella, tomato and olives salad
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Savor the taste of summer with this savory package perfect for picnics, beach days, and backyard gatherings.
Ingredients:
  • 3 x 250g balls buffalo or cow’s-milk mozzarella, torn
  • 80g parmesan, crumbled
  • 150g kalamata olives, halved, pitted, torn
  • 40.00 ml torn basil leaves
  • Crackers or bread, to serve
  • 3 large vine-ripened tomatoes, halved, seeded
  • 1/2 eschalot, finely chopped
  • 30.00 ml red wine vinegar
  • 100ml extra virgin olive oil
Instructions:
  • For the vinaigrette, grate the tomatoes over a bowl using a box grater, making sure to discard the skin. Mix in eschalot and vinegar, then slowly whisk in the oil. Season with salt and pepper. Store the vinaigrette in an airtight container in the refrigerator for up to 2 days. Yield: 1 1/4 cups.
  • Arrange mozzarella, parmesan, olives, and basil on a platter, then generously drizzle with vinaigrette. Pair with crackers or bread for a delightful presentation.

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