Here is another tasty and delightfully filling baby mozzarella and cherry tomatoes salad which is completely vegetarian and really easy to make.
This mozzarella and tomatoes salad is traditional and although it is used mostly in the summer months, you can make it in all the other months too because you can find most if not all the ingredients in the supermarkets all year round and you can substitute any ingredient you don’t find with a similar one.
These ingredients are filling and eating the baby mozzarella and cherry tomatoes salad will provide you with energy for hours, so besides having a very healthy salad, you will not be hungry until next mealtime.
To keep this salad really simple, I also used my ready in one minute salad dressing which helps make this mozzarella and tomatoes salad ready in under ten minutes.
Although you can slice the mozzarella balls and the cherry tomatoes, you can leave them as they are because they are bite size. That leaves only the iceberg lettuce, cucumber and onion to be sliced which makes the preparation time less than five minutes.
I usually only slice a few of the cherry tomatoes to make the salad look more appetising, but you can make your own mind about this step, this will only take less than a minute, so you decide which way you prefer.
Use a large bowl for your mozzarella and cherry tomatoes salad and after mixing the ingredients, dish out what you would like to eat in smaller salad bowel before you add the dressing. This will help keep your salad fresh.
Watch How To Make This Baby Mozzarella And Cherry Tomatoes Salad
As you can see from the picture, to make the dressing for the mozzarella and cherry tomatoes salad I only used, olive oil, balsamic vinegar, dried oregano, sea salt and fresh pepper.
As there are very few ingredients to make this baby mozzarella and cherry tomatoes salad, it is important to use good quality olive oil and balsamic vinegar because they will make your salad taste amazing.
To make this perfect and really easy to make dressing for your baby mozzarella and cherry tomatoes salad, use a dressing jar to mix the dressing ingredients.
Add one tablespoon of olive oil, one tablespoon of balsamic vinegar, a teaspoon of dried oregano, one teaspoon of sea salt and one teaspoon of freshly ground black pepper.
Mix very well for about half a minute to let the sea salt dissolve and use straight away, or give it another mix if you add it later.
Besides the amazing taste of all the fresh ingredients in this baby mozzarella and cherry tomatoes salad, you will find out how tasty the salad dressing makes your salad tastes which is completely different from not having the dressing on your salad.
At the time of making this mozzarella and cherry tomatoes salad, I am staying on the Greek island of Crete and as you can see from the picture I have some Greek black olives complete with the pits which make the olives taste amazing.
I have tried this same salad with boiled eggs which adds an extra layer of protein and taste to the salad, but it also makes the preparation time for this salad around twenty minutes. If you like to try this salad with boiled eggs, you may like to boil the eggs earlier in the day or even the day before so that they are ready when you want to make your salad which keeps the salad preparation time under 10 minutes. Well, you can call it cheating with time, but every little helps. The eggs will keep fresh in the fridge, you’ll just be using time to your advantage!!!
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Easy Baby Mozzarella And Cherry Tomatoes Salad
- Total Time: 10 mins
- Yield: 2 1x
- Diet: Vegetarian
Description
Here is another tasty and delightfully filling baby mozzarella and cherry tomatoes salad which is completely vegetarian and really easy to make. This mozzarella and tomatoes salad is traditional and although it is used mostly in the summer months, you can make it in all the other months too because you can find most if not all the ingredients in the supermarkets all year round. You can substitute any ingredient you don’t find with a similar one.
Ingredients
- 1 Small Iceberg Lettuce
- 1 Cucumber
- 1 Small Onion
- 200g Cherry Tomatoes
- 200g Baby Mozzarella Balls
- 100g Black Olives
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tsp Sea Salt
- 1 tsp Dried Oregano
- 1 tsp Black Pepper
Instructions
- Chop the iceberg lettuce into bite size pieces and place in a large salad bowl. Slice the onion into thin slices and scatter on top of the lettuce.
- Slice the cucumber into medium size slices and place on top of the lettuce and onions.
- Toss the baby mozzarella balls, cherry tomatoes and black olives into the salad bowl.
- Use a salad dressing jar to make the salad dressing. Add one tablespoon of olive oil, one tablespoon of balsamic vinegar, one teaspoon of sea salt, one teaspoon of dried oregano and one teaspoon of freshly ground black pepper.
- Mix the salad dressing ingredients and shake the jar before sprinkling the dressing on top of the salad.
Notes
- If you like to have boiled eggs with this salad, you may consider boiling them ahead of time, early in the day or the day before, so they are ready when you start making the salad.
- You can substitute any of your salad ingredients with a similar one if unavailable.
- Prep Time: 10 mins
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 332
- Sugar: 10.9 g
- Sodium: 2299.1 mg
- Fat: 12.9 g
- Carbohydrates: 22.9 g
- Protein: 35.4 g
- Cholesterol: 18 mg
Keywords: Healthy Salad, Mediterranean Salad
