Baby zucchini and mozzarella salad
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Background
Zucchini and mozzarellaΒ is a classic Italian combo. This baby zucchini and mozzarella saladΒ salad is fantastic for many reasons - Β 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 should save to your binder!
Ingredients
- 6 Tbsp olive oil
- 400g baby zucchini
- 3 Tbsp capers (nonpareil)
- 2 cloves garlic, sliced
- 2 Tbsp red wine vinegar
- 20g mint leaves
- 250g buffalo mozzarella
- 300g tomatoes on the vine
- 50g rocket (arugula) leaves
Instructions
- 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 sautΓ© 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.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Starter - Supper
- Cuisines: - Italian
- Occasions: - Barbecue - Dinner Party - Mothers Day - Parties - Picnic
- Health and Diet: - Combination - Gluten Free
- Skill Levels: - Easy
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