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Christian Castro
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Recipe of Salad with mozarrella di bufala
Recipe

Salad with mozarrella di bufala

30 mins
Half
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This is a salad recipe with mozarrella di bufala and roasted vegetables
Learn more about Christian Castro

Ingredients

4 portions
  • 1 pumpkin
  • 1 eggplant, median
  • 1 red pepper
  • 2 fists lettuce, arugula
  • 2 bags mozzarella cheese, of buffalo (125 gr each)
  • 2 cloves garlic
  • 1 bouquet basil
  • salt
  • black pepper
  • 2 tomatoes
  • lemons
  • balsamic vinegars

Preparation

Cut the eggplant and pumpkin into thin slices in a longitudinal direction
Preheat a clean iron grill for 10 minutes
To mark to the fire the slices of vegetables to the half of the toast, to count two minutes of each side
Place on a large plate and sprinkle with pepper, olive oil and garlic and season with salt.
Roast the pepper on the fire for one minute on each side
Marinate with the pumpkin and eggplant for 30 minutes.
Season the arugula with salt, pepper and olive oil
Garnish four plates with arugula and distribute marinated vegetables
Cut each ball of mozzarella into 6 thin slices and place on the vegetables
Add the tomato cubes and the basil leaves.

PRESENTATION

Serve seasoned with a slice of lemon and balsamic vinegar

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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