Italian Mozzarella Salad
Ingredients:
- 10 ounces baby spinach leaves
- 4 1/2 ounces mozzarella cheese
- 8 ounces cherry tomatoes
- 2 teaspoons balsamic vinegar
- 1 1/2 tablespoon extra virgin olive oil
- Salt and pepper to taste
Preparation:
Wash the spinach and drain thoroughly on absorbent paper towel. Remove any tough stalks. Place the spinach in a serving dish.
Cut the mozzarella cheese into small pieces and scatter them over the spinach. Cut the cherry tomatoes in half and scatter them over the salad.
Sprinkle with the balsamic vinegar and oil, and season with salt and pepper to taste.
Toss the mixture together to coat the leaves.
Variation: include feta or halloumi cheese instead of mozzarella for a change, and use sherry vinegar instead of balsamic vinegar, if preferred.
- 10 ounces baby spinach leaves
- 4 1/2 ounces mozzarella cheese
- 8 ounces cherry tomatoes
- 2 teaspoons balsamic vinegar
- 1 1/2 tablespoon extra virgin olive oil
- Salt and pepper to taste
Preparation:
Wash the spinach and drain thoroughly on absorbent paper towel. Remove any tough stalks. Place the spinach in a serving dish.
Cut the mozzarella cheese into small pieces and scatter them over the spinach. Cut the cherry tomatoes in half and scatter them over the salad.
Sprinkle with the balsamic vinegar and oil, and season with salt and pepper to taste.
Toss the mixture together to coat the leaves.
Variation: include feta or halloumi cheese instead of mozzarella for a change, and use sherry vinegar instead of balsamic vinegar, if preferred.
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