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Tomato and mozzarella salad with Ebly

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Ingredients for 4 servings:

  • 1 onion(s)
  • 6 tbsp olive oil
  • 250 g Ebly, uncooked
  • 600 ml vegetable stock
  • 1 cucumber(s)
  • 250 g cherry tomatoes
  • 250g mozzarella
  • ½ bunch basil
  • 3 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Sauté the diced onion in a tablespoon of oil. Add the Ebly and broth and cook for 10 minutes, until the broth is absorbed. Finely chop the vegetables and mozzarella, wash the basil, and tear the leaves. Mix the vinegar and remaining oil together, season with salt and pepper. Add the basil. Mix the mozzarella, cucumber, and tomatoes into the lukewarm wheat flour. Drizzle with the dressing and serve.

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Written by John Myers

Professional Chef with 29 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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