Name: Baby zucchini and mozzarella salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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

Baby zucchini and mozzarella salad

29 Aug 2015

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Background

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 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 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.

https://cooktogether.com/recipe-items/baby-zucchini-and-mozzarella-salad/

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