Salad with mozzarella and Greek olives

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4 - 6

This salad was inspired by the Italian appetizer caprese. Its main ingredients—tomatoes, mozzarella cheese, and basil—are cut into equal-sized pieces and tossed with romaine lettuce, Greek Kalamata olives, and garlic in a dressing of olive oil and red wine vinegar. All the ingredients combine harmoniously in flavor, and the olives add a pleasant tartness. This salad can be served as an appetizer to add a touch of Italian flavor to the menu.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg grape tomatoes, halved
2 romaine lettuce hearts, quartered lengthwise and chopped
1/4 cup fresh basil leaves
1/4 tbsp. Kalamata olives, chopped
220 g fresh mozzarella, diced
2 tbsp. l. olive oil
1 clove garlic, minced
1 tbsp red wine vinegar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grape tomatoes, romaine lettuce, mozzarella cheese, Kalamata olives, wine vinegar, garlic, basil

Cooking the dish according to the recipe:

Add tomatoes, romaine lettuce, basil, olives, mozzarella, olive oil, and garlic to a large salad bowl. Season with red wine vinegar and salt and pepper to taste. Toss thoroughly.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Simple and quick recipes / Quick snacks / Summer dishes / Appetizers / Vegetable appetizers / Salads / Vegetable salads / Italian cuisine