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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!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 Tbsp olive oil
  • 400 g baby zucchini
  • 3 Tbsp capers nonpareil
  • 2 cloves garlic sliced
  • 2 Tbsp red wine vinegar
  • 20 g mint leaves
  • 250 g buffalo mozzarella
  • 300 g tomatoes on the vine
  • 50 g rocket arugula leaves

Method
 

  1. 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.
  2. 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.
  3. Drain the mozzarella, wipe it with a paper towel then, using your fingers, tear it into chunks.
  4. Cut the tomatoes into halves &/or wedges.
  5. Scatter rocket & mint leaves onto 4 plates. Arrange pieces of mozzarella, tomato and zucchini slices on top then drizzle with the caper dressing.