Salad with mozzarella di bufala
Christian Castro
This is a recipe for salad with mozzarella di bufala and roasted vegetables
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 zucchini
  • 1 eggplant, medium
  • 1 red bell pepper
  • 2 handfuls lettuce, arugula
  • 2 bags Mozzarella cheese, buffalo (125 gr each)
  • 2 cloves garlic
  • 1 bunch basil
  • salt
  • pepper
  • 2 tomatoes
  • lemons
  • balsamic vinegars
Preparation
30 mins
0 mins
Medium
  • Cut the eggplant and zucchini into thin slices lengthwise
  • Preheat a well-cleaned cast iron grill for 10 minutes
  • Mark the vegetable slices over the fire halfway through toasting, counting two minutes on each side
  • Place on a large plate and drizzle with pepper, olive oil, and garlic, seasoning with salt.
  • Grill the pepper over the fire for one minute on each side
  • Marinate with the zucchini and eggplant for 30 minutes.
  • Season the arugula with salt, pepper, and olive oil
  • Garnish four plates with arugula and distribute the marinated vegetables
  • Cut each ball of mozzarella into 6 thin slices and place them over the vegetables
  • Add the diced tomato and basil leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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