Mozzarella Pepper Salad recipe
information
Mozzarella cheese is soft and white, originally made from buffalo milk but now produced mostly from cows' milk. This is a variation of the classic Italian tomato, mozzarella and basil salad.
ingredients
2 mozzarella cheeses — about 12 oz (350 g)
1 x (14 oz/397 g) can red pimientos
3 tbsp olive oil
1 tbsp white wine vinegar
freshly crushed black peppercorns
1 x (14 oz/397 g) can red pimientos
3 tbsp olive oil
1 tbsp white wine vinegar
freshly crushed black peppercorns
To garnish:
fresh coriander leaves
method
1. Slice cheese 1/4 inch (5 mm) thick.
2. Drain pimientos and cut into 1 inch (2.5 cm) pieces.
3. Arrange the cheese and pepper on individual plates.
4. Mix the oil, vinegar and peppercorns together, season and spoon a little over each serving.
5. Garnish with fresh coriander leaves.
2. Drain pimientos and cut into 1 inch (2.5 cm) pieces.
3. Arrange the cheese and pepper on individual plates.
4. Mix the oil, vinegar and peppercorns together, season and spoon a little over each serving.
5. Garnish with fresh coriander leaves.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
