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Tomato, pepper, and mozzarella salad with yogurt dressing

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Ingredients for 1 servings:

  • 1 bell pepper(s), yellow
  • 250 g cherry tomatoes
  • 1 ball of mozzarella
  • 150 g yogurt (10% fat)
  • olive oil
  • some mint, dried
  • Chili flakes (Pul Biber)
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refreshing, very simple summer dish

Halve or quarter the cherry tomatoes. Cut the bell pepper and mozzarella into bite-sized pieces. Place everything in a bowl and add the yogurt. Season with salt, mint, and chili flakes to taste. Drizzle generously with olive oil and toss everything together. You can let the salad sit in the fridge for a while to intensify the flavor, but it’s also delicious served immediately. I usually eat this portion on its own as a light main course, but if you serve it as a starter or side dish, it’s certainly enough for several people.

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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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