Make Ahead

Fresh Mozzarella Summer Salad

by:
June 25, 2024
0
0 Ratings
Photo by Josh Tenn-Yuk - Galbani
  • Prep time 10 hours
  • Serves 2
Author Notes

Balanced with premium Galbani Mozzerella Fresca, nuts, zesty herbs, summer peas and a delicate white balsamic vinaigrette, this fresh and vibrant salad reminds us of the difference quality ingredients make, and most definitely will not disappoint you or your guests —AT

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Ingredients
  • 1 Galbani Mozzarella Fresca (please drain mozzarella 30 minutes prior to using)
  • 30 grams fresh spring/summer peas blanched (you can also use frozen peas)
  • 40 milliliters good quality olive oil
  • 25 milliliters good quality white balsamic vinegar
  • 1 handful of finely chopped basil
  • 1 handful of roughly chopped pistachio
  • 2 handfuls of fresh watercress (arugala as a substitute)
  • 1 pinch Flaked salt (i.e. maldon salt) Freshly cracked pepper
  • 2-3 pieces slices of toasted baguette
Directions
  1. For the Vinaigrette: 1. In a medium size mixing bowl, add olive oil, white balsamic vinegar, basil, mint, pistachios and stir together to incorporate all ingredients. 2. Add salt and pepper to the vinaigrette and again, stir together. 3. Put vinaigrette to the side
  2. For the Salad Add fresh peas to boiling water and boil for 90 seconds. Drain and then run peas under cool water to stop from cooking. Put to the side. On a large dinner plate, scatter watercress and make a bed on the plate. Tear the mozzarella with your hands to make small rustic pieces. Place the torn Galbani Mozzarella Fresca on to the watercress. Sprinkle the peas evenly across the plate. Drizzle the vinaigrette onto the mozzarella pieces and also onto the watercress. Finish the dish with a touch of salt.  Enjoy with toasted baguette.

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