Tomato, olive and mozzarella salad
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. It’s ready in no time, it’s zingy and yummy. For best flavours, rest for a couple of hours before serving.
Ingredients
Method
- 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.