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Marinated Zucchini Tomato Mozzarella Salad
Mozzarella, cherry tomatoes and marinated zucchini with pine nuts, fresh basil and croutons!
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 people
Calories per serving 577 kcal
Ingredients
- 7 oz fresh zucchini (200 g)
- 7 oz mozzarella di bufala (200 g)
- 6 cherry tomatoes
- 1 tbsp pine nuts
- 2 tbsp herbed croutons for salads
- 3 tbsp balsamic vinegar
- good quality olive oil
- a handful fresh basil
- pepper
Instructions
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Rinse the zucchini and shave or slice it very thinly. This goes best with a mandolin slicer. Otherwise a sharp knife with a long blade will do. You can also use a vegetable peeler. Once you have sliced the zucchini, place the slivers on a microwave-resistant plate or tray.
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Place the zucchini in the microwave and cook them for 2 minutes until soft. You can also grill them instead of using a microwave. Make sure it doesn’t burn. Do this in batches if necessary.
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Combine the balsamic vinegar and 3 tablespoons of the olive oil. Lightly brush a medium baking dish with this mixture and place some slices of zucchini on top of it. The zucchini is fragile, try not the tear it.
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Brush again lightly and top with some more zucchini. Sprinkle with a little pepper now and then. Keep brushing the zucchini slices until all have been used.
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Brush one last time with the balsamic vinegar mixture to keep the top layer moist. Cover it with some cling film and let the zucchini marinate in the fridge for at least an hour. Slice the cherry tomatoes in half. Divide the marinated zucchini ribbons over plates. Top with some shredded fresh mozzarella di bufala and garnish your plates with sliced cherry tomatoes, the pine nuts, the croutons and the fresh basil. Sprinkle with some freshly ground black pepper and extra olive oil. Serve.
