Contents
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Ingredients
- 500 g Watermelon
- 4 Mini peppers
- 0,5 Onion blue
- 1 Clove of garlic
- 1 teaspoon Chopped rosemary
- 1 Sprig of basil
- 1 teaspoon Chopped chilli
- 3 tablespoon Extra virgin olive oil
- Green pepper from the mill
- Salt
- 2 Pinches Sugar
- 200 g Buffalo mozzarella
Instructions
- Core and dice the melon. Peel and core the peppers and cut into rings. Dice the peeled onion. Chop the clove of garlic and rosemary. Roughly pluck the basil leaves.
- Put all the ingredients for the salad in a bowl and season with salt, pepper and sugar. Let the salad rest in the refrigerator for 30 minutes.
- Drain the mozzarella and pat dry with kitchen paper, cut into slices and place on a plate with the salad.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 5.8gProtein: 4.8gFat: 15.1g