Baby zucchini and mozzarella salad
Zucchini and mozzarella is a classic Italian combo. This baby zucchini and mozzarella salad salad is fantastic for many reasons – it’s absolutely delicious; takes little time to make it; can be eaten warm or cold; can be a starter, main or an appetizer (served on crostini or blini); can be served at parties or taken to picnics and so on. This really is a recipe you shouldsave to your binder!
Ingredients
Method
- Cut the zucchinis in half lengthwise and rub them with 2 Tbsp of olive oil, then fry them for a couple of minutes in a frying pan. Drain them on paper towel.
- Add the remaining olive oil to the pan, and sauté the garlic and capers for about a minute until the garlic becomes light brown. Turn off the heat, add vinegar, 10 mint leaves and 2 teaspoons of water. Season with salt and pepper.
- Drain the mozzarella, wipe it with a paper towel then, using your fingers, tear it into chunks.
- Cut the tomatoes into halves &/or wedges.
- Scatter rocket & mint leaves onto 4 plates. Arrange pieces of mozzarella, tomato and zucchini slices on top then drizzle with the caper dressing.