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 Salad with Arugula and Mozzarella Recipe
I suggest a light salad with arugula and mozzarella, as well as fennel and celery stalks. Light, with a bright combination of flavors, perfect for both a festive table and everyday.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Salad
Dressing
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Prepare the dressing: Mix olive oil and lemon juice. Add finely chopped dill. Mix everything and leave to infuse.
    Prepare the dressing: Mix 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 sort it out with your hands.
    Wash the arugula, dry it with a paper towel and sort it out 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 pieces, depending on the size of the tomatoes.
    Cut the cherry tomatoes into two or four pieces, depending on the size of the tomatoes.
  6. Cut the mozzarella balls into quarters.
    Cut the mozzarella balls into quarters.
  7. Mix everything thoroughly. If necessary, add salt and pepper. Pour over the already infused dressing.
    Mix everything thoroughly. If necessary, add salt and pepper. Pour over the already infused dressing.
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