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Melon and Pepper Salad with Buffalo Mozzarella

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 176 kcal

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
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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