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
Scale
- 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
