Background
If you want some quick and easy nibbles for a party, picnic, trip or an appetiser at a dinner party - this tomato olive and mozzarella salad would be a perfect choice. Itβs ready in no time, it's zingy and yummy. For best flavours, rest for a couple of hours before serving.
Ingredients
- 1 cup of drained green olives (pitted)
- 125g mini mozzarella balls
- 100g cherry tomatoes
- ½ cup mini pickled onion or 2, sliced into wedges
- 1 red chilli (optional) or ΒΌ roasted red pepper (from jar)
- For the dressing:
- 1 clove of garlic, minced
- 1 lemon
- 3 Tbsp olive oil
- Salt & pepper
- 1 Tbsp chopped fresh dill or parsley
Instructions
- Put the olives, tomatoes and pickled onions in a serving bowl. Drain the mozzarella, add to the salad.
- Cut the lemon in half. Set aside one half. Slice the other half into rings, then each slice into 6 wedges. Add these to the salad.
- Deseed and chop the chilli - or cut the roasted pepper into thin slices. Add these to the salad.
- Mix the olive oil, dill and garlic in a small mixing bowl. Squeeze in the juice of the lemon half you set aside. Season with salt & pepper. Taste and adjust the dressing to your liking.
- Pour the dressing over the salad and toss well.
- Let it rest for at least 2 hours, or even overnight in the fridge.
- Serve with cocktail sticks on the side.
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Categories
- Meal Type: - Appetizer - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Italian
- Occasions: - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - Parties - Picnic - Sports Food - Sunday Lunch - Valentine's Day
- Ingredients: - Dairy - Other Vegetables
- Health and Diet: - Combination - Diabetic - Gluten Free - Healthy - Nut Free - Raw Food - Sugar Free - Vegetarian
- Skill Levels: - Easy
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