Herb-Marinated Mozzarella and Tomato Salad Recipe

Aug 23, 2012 @ 2:43 PM
Posted by Nudo, Special Contributor

Nutrition

Cal/Serving: 243
Daily Value: 12%
Servings: 4

Low-Carb
Vegetarian, Sugar-Conscious

Fat	17g	25%
Saturated	9g	47%
Carbs	6g	2%
Fiber	2g	9%
Sugars	2g	0%
Protein	19g	38%
Cholesterol	56mg	19%
Sodium	450mg	19%
Calcium	531mg	53%
Magnesium	77mg	19%
Potassium	393mg	11%
Iron	3mg	19%
Zinc	3mg	19%
Vitamin A	5509IU	110%
Vitamin C	27mg	45%
Thiamin (B1)	0mg	4%
Riboflavin (B2)	0mg	16%
Niacin (B3)	1mg	5%
Vitamin B6	0mg	10%
Folic Acid (B9)	72µg	18%
Vitamin B12	2µg	27%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	388µg	485%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	1g	0%

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Here’s a delicious starter that’s a twist on the traditional Italian Caprese salad. Like an Italian with an exotic accent. People can get rather anxious about meddling with the purity of real, fresh buffalo mozzarella (not least because it can be a bit pricey) but we assure you that you won’t regret this meddle.

INGREDIENTS

1/2 teaspoon fennel seeds
15 basil leaves, finely chopped
15 mint leaves, finely chopped
1 clove garlic, minced
4 tablespoons basil-infused olive oil, such as Nudo Italian Kitchen
Zest from 1 lemon
Salt and pepper, to taste
10 ounces mozzarella di bufala
2 vine-ripened or heirloom tomatoes, chopped into rough wedges
Ciabatta bread, for garnish

DIRECTIONS

In a small sauté pan, dry fry the fennel seeds until they start to pop. Remove them from the pan and crush on a flat surface or using a mortar and pestle, then place in a bowl. Add the basil, mint, garlic, basil olive oil, lemon zest, salt, and pepper to taste to the bowl with the crushed fennel. Pull apart the mozzarella with your hands and add to the bowl of marinade. Leave for half an hour and then serve with the chopped tomatoes and a few chunks of lightly toasted ciabatta.