Summer salad with apricots and marinated mozzarella: Recipe

Have you ever marinated buffalo mozzarella with orange? Precious! Every salad becomes the highlight of the next garden party.

(6 persons)

  • 4–6 Büffelmozarella (approx. 500 g)
  • 6 tablespoons olive oil (eg, lemon olive oil)
  • grated zest and juice (3 tablespoons) of approx. 1/2 organic orange
  • cayenne pepper
  • about 5 sprigs of thyme
  • 2 medium zucchini
  • salt, pepper (mill)
  • 6 apricots
  • 125 g wild herbs or baby leaf lettuce
  • 2 EL heller Balsamic (White Condiment)
  • 1/2 TL Dijonsenf
  • 30 g pine nuts (roasted)

preparation

  1. Mix the mozzarella with 2 tbsp oil, orange zest, 1 tbsp orange juice, some cayenne pepper and about 1/2 tsp thyme leaves (chopped) in a wide bowl or casserole dish. Cover with cling film and leave to marinate for about 1 hour.
  2. Wash and trim the zucchini and slice lengthways. Cook in 1 tbsp hot oil in a non-stick pan (or drizzle oil over aluminum trays on the grill) with sprigs of thyme for approx. 2 minutes. Remove, salt, pepper.
  3. Halve the apricots and remove the stone from each. Fry the cut surface in 1 tbsp hot oil in a pan (or drizzle with oil on the grill in aluminum trays), turn briefly, add to the courgettes.
  4. Wash the lettuce, spin dry, arrange on a platter with the mozzarella, courgettes and apricots. Mix the vinegar, 2 tablespoons orange juice, mustard and 2 tablespoons oil until smooth, season with salt and pepper and pour over. Scatter pine nuts on top.

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top