Colorful summer salad with mozzarella balls

Ingredients for 2 servings:

• 4 handfuls of mixed leaf lettuce
• ½ cucumber(s)
• 7 radishes
• 5 small tomatoes
• 1 red bell pepper(s)
• 4 large mushrooms
• 1 vegetable onion(s)
• 1 ½ pt. mozzarella, (mini mozzarella)
• ½ bunch parsley
• 1 bunch of chives
• 4 tbsp olive oil, good
• 3 tbsp fruit vinegar (orange vinegar)
• 2 tbsp Balsamic vinegar, white
• 2 tbsp apple cider vinegar
• 2 tbsp fruit vinegar (mirabelle vinegar)
• ½ lemon(s)
• 3 tbsp water
• 1 pinch(s) of sugar
• herbal salt
• Pepper, from the mill
• Balsamic cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Low-calorie, refreshing and vegetarian

Wash the lettuce and spin dry. Peel the cucumber and slice thinly. Wash the radishes, peel the onion, and slice both thinly. Wash the tomatoes, halve them, and cut them into small pieces. Wash the bell pepper, remove the white pith and seeds, and cut the flesh into small pieces. Clean and thinly slice the mushrooms. Drain the mini mozzarella balls. Place everything in a large bowl and mix together. Finely chop the parsley and chives. Squeeze the lemon. Mix the lemon juice, olive oil, the vinegars (if you don’t have all the vinegars, you can also use a fruity vinegar), and the water to make a dressing. Season with herb salt, pepper, and sugar. Pour the dressing over the salad and mix everything gently. Sprinkle the herbs over the salad and fold in. Let the salad stand for a moment. Arrange on plates and garnish with balsamic vinegar. Serve with a tortilla or fresh baguette. The quantities refer to the salad as a main meal, not as a side salad.