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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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup of drained green olives pitted
  • 125 g mini mozzarella balls
  • 100 g cherry tomatoes
  • ½ cup mini pickled onion or 2 sliced into wedges
  • 1 red chilli optional or ¼ 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

Method
 

  1. Put the olives, tomatoes and pickled onions in a serving bowl. Drain the mozzarella, add to the salad.
  2. 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.
  3. Deseed and chop the chilli - or cut the roasted pepper into thin slices. Add these to the salad.
  4. 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.
  5. Pour the dressing over the salad and toss well.
  6. Let it rest for at least 2 hours, or even overnight in the fridge.
  7. Serve with cocktail sticks on the side.