Potato, Tomato, and Mozzarella Salad
ekilu Team
ingredients
7
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
potato
2 units
cherry tomato
10 units
mozzarella cheese
4 oz
lettuce
5 oz
Pantry ingredients
olive oil
2 tbsp
oregano
1/2 tsp
salt
1 pinch
Instructions
1
Wash, peel, and cut the potatoes into small pieces. Boil in a pan with water a little salt. Drain when soft (prick with a fork to check). Next, heat a little olive oil in a skillet and lightly fry the potatoes over medium heat. Season with a little oregano and salt. When the potatoes are golden on the outside, turn off the heat and set aside for later.
2
Wash and halve the cherry tomatoes. If you don’t have any cherry tomatoes, dice a regular tomato.
3
Wash the lettuce and cut into the desired pieces.
4
Dice the mozzarella cheese.
5
In a bowl, combine all the ingredients: the potatoes seasoned with oregano, cherry tomatoes, mozzarella, and lettuce.
Tips & Tricks
You can use whatever variety of lettuce you like. Make use of what you have in your fridge.
We used bocconcini, which are mini mozzarella balls, but you can use whatever mozzarella you can find.
You can use vegan mozzarella for a dairy-free salad.
You can finish by sprinkling a handful of sliced black olives over the top.
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