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!!!

Easy Baby Mozzarella And Cherry Tomatoes Salad

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• Author: Ihsan
• Total Time: 10 mins
• Yield: 2 1x
• Diet: Vegetarian

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Slice the cucumber into medium size slices and place on top of the lettuce and onions.
3. Toss the baby mozzarella balls, cherry tomatoes and black olives into the salad bowl.
4. 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.
5. 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

Let’s make this tasty and delightfully filling avocado, tomato and egg salad which is completely vegetarian and really easy to make.

Whether you’re making a salad as a side dish with your food or want to make a salad as your main meal, this is one of the best salads you can make because it has all the ingredients that makes it a whole meal including the super fruit avocado which has been recommended by many experts for a healthy diet.

At the time of making this avocado, tomato and egg 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.

For the preparation, most of the ingredients just require slicing into bite size pieces.

The only two ingredients that require removing the outer skin are the onion and avocado.

For the onion, just cut through both ends to remove the root part and the top part, cut into two halves and remove the two outer layers. Then slice the onion into thin slices.

For the avocado, you need to slice it into two haves, scoop out one half and slice it into small bite size chunks, or you can just use a spoon to scoop out little bits and toss them into the salad bowl, there’s no right or wrong here.

Watch the video to learn how to easily slice an avocado. Every step is included to show you how to make this amazing salad easily.

Watch how to make this Avocado, Tomato And Egg Salad

You can also check out the recipe card for the list of ingredients and print it to your computer or copy it to your mobile phone for future use.

I usually like to use red onions in most of my cooking, especially in salads because besides having a nice taste, they add colour to the dishes I make. However, with this salad, I decided to use a sweet white onion, and you may have noticed from the pictures, I started cutting the onion, then realised I hadn’t taken the pictures and as it was the last onion, I have a chopped onion in the picture. Still, it tasted really good. ????

And I also created a sweet and tangy dressing just for this salad, as I usually use a simple olive oil, balsamic vinegar and a sprinkle of dried oregano for my salad dressing, because it tastes great and takes 1 minute to make.

The dressing is based on Greek style yoghurt which makes the dressing just the correct density because I use Worcester sauce and lemon juice, both of which are very thin, so the yoghurt balances them, I also use honey which makes the dressing thickness just perfect for the salad.

So the dressings includes Greek style yoghurt, mild mustard, Worcester sauce, lemon juice, olive oil, honey, dried oregano, salt and pepper

Just before you add the dressing, you can remove the shells and slice two boiled eggs into wedges, add them on top of the salad, season with salt and pepper to taste and sprinkle some delicious tangy dressing on top.

Just a little tip here when adding the dressing, only use a little on the main bowl if you don’t intend to eat all the avocado, tomato and egg salad, otherwise you can dish out some of the salad into smaller bowls and then add the dressing. The reason for this, is your salad will start to lose quality if you refrigerate it while there’s dressing at the bottom of the bowl.

This avocado, tomato and egg salad makes enough for two people as a healthy salad meal or can be used as a side dish with your main meal.

And when you’re all done, the result will be an amazingly satisfying Mediterranean style salad that will satisfy your hunger as well as ensure you’re eating a delicious and tasty fruit and veg for a healthy diet.

You have got to try this at least once a week, the combination of these ingredients is yummytastic.

Easy Yummy Avocado, Tomato And Egg Salad

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• Author: Ihsan
• Total Time: 20 mins
• Yield: 2 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Let’s make this tasty and delightfully filling avocado, tomato and egg salad which is completely vegetarian and really easy to make.

Whether you’re making a salad as a side dish with your food or want to make a salad as your main meal, this is one of the best salads you can make because it has all the ingredients that makes it a whole meal including the super fruit avocado which has been recommended by many experts for a healthy diet.

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Ingredients

Scale 1x2x3x

• 2 Eggs
• 125g Baby Mozzarella Balls
• 15 Cherry Tomatoes
• 1/2 An Avocado
• 1/2 An Iceberg Lettuce
• 1/2 A Lemon
• 1 Mediterranean Cucumber
• 10 Black Olives
• 1 Small Onion
• 2 tbsp Greek Style Yoghurt
• 1 tsp Mild Mustard
• 1 tbsp Worcester Sauce
• 1 tbsp Olive Oil
• 1 tbsp Honey
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1 tsp Pepper

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Instructions

1. Boil 2 eggs for 15 minutes (bring water to boil, add eggs, cover and simmer on low heat).
2. Start by chopping the lettuce into bite size and place into the salad bowl. Slice the cucumber and toss into the bowl. Remove the top and bottom ends and the 2 outer layers of the onion, slice thinly and add to the bowl. Slice as many as you like of the cherry tomatoes and add to the bowl. Toss in the baby mozzarella balls. Toss in the black olives. Slice the avocado into 2 halves and scoop out one half with a spoon, cut into bite size and add to the bowl.
3. Now it’s time to make the dressing. Add 2 tbsp Greek style yoghurt into a jar. Add a tsp mild mustard. Add 1 tbsp Worcester sauce. Add the juice of half a lemon. Add 1 tbsp olive oil. Add 1 tbsp honey. Add 1 tsp dried oregano. Add 1 tsp salt & 1 tsp pepper. Mix it all well.
4. Remove Egg shells and slice the eggs into wedges, add on top of the salad and drizzle with the remainder of the salad dressing. Season with salt and pepper. Enjoy.

Notes

You can use the juice from the second half of the lemon to preserve the second half of the avocado. Place it in a sealed container and refrigerate for 2-3 days.

• Prep Time: 20 mins
• Category: Salad
• Cuisine: Middle Eastern

Nutrition

• Serving Size:
• Calories: 321
• Sugar: 7.7 g
• Sodium: 2008.9 mg
• Fat: 16.2 g
• Carbohydrates: 17.9 g
• Protein: 28.8 g
• Cholesterol: 154.9 mg

Keywords: Avocado, Tomato, Egg Salad