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Print Recipe
 Salad with Arugula and Mozzarella Recipe
I suggest a light salad with arugula and mozzarella, and fennel and stem celery. Light, with a bright combination of flavors, perfect for a festive table, and for everyday table.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Salad
Dressing
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Prepare the dressing: Mix the olive oil and lemon juice. Add finely chopped dill. Mix everything and leave to infuse.
    Prepare the dressing: Mix the olive oil and lemon juice. Add finely chopped dill. Mix everything and leave to infuse.
  2. Wash the arugula, dry it with a paper towel, and pick it with your hands.
    Wash the arugula, dry it with a paper towel, and pick it with your hands.
  3. Cut the fennel into half rings or small cubes.
    Cut the fennel into half rings or small cubes.
  4. Finely chop the celery stalks.
    Finely chop the celery stalks.
  5. Cut the cherry tomatoes into two or four parts, depending on the size of the tomatoes.
    Cut the cherry tomatoes into two or four parts, depending on the size of the tomatoes.
  6. Cut mozzarella balls into quarters.
    Cut mozzarella balls into quarters.
  7. Mix everything carefully. Season with salt and pepper if necessary. Pour the already infused dressing.
    Mix everything carefully. Season with salt and pepper if necessary. Pour the already infused dressing.

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