Mozzarella Cheese and Turnip Salad. Mix the balsamic vinegar, olive oil, salt and pepper very well. Put the turnip leaves on a plate. Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Tomato, Basil and Mozzarella Salad or most often called Caprese Salad is simple and yet always delicious. This classic salad is the perfect summer-time salad that showcases vine-ripen, garden fresh tomatoes. You can have Mozzarella Cheese and Turnip Salad using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Mozzarella Cheese and Turnip Salad
- Prepare of mozzarella cheese.
- You need of red turnips with leaves.
- Prepare of balsamic vinegar.
- You need of olive oil.
- It's of salt and pepper.
Besides a BLT, this salad is our favorite way to enjoy summer-time, fresh tomatoes. Fresh mozzarella, tomatoes, and basil are a classic combination, but sometimes the dish can be very bland. Here, cherry-sized mozzarella balls (ciliegine) are marinated in extra virgin olive oil, fresh basil, salt and pepper, and then tossed with sweet cherry tomatoes and golden balsamic vinegar. Combine olive oil, vinegar, garlic and spices in a cruet and shake well.
Mozzarella Cheese and Turnip Salad instructions
- Cut the leaves of the turnips into about 5 cm pieces. Cut the turnips into about 2 mm thick slices, and cut the mozzarella cheese to about 1cm thick slices..
- Mix the balsamic vinegar, olive oil, salt and pepper very well..
- Put the turnip leaves on a plate. Layer the mozzarella and turnips one by one (alternating) on the leaves. Finally pour on the dressing and it's ready to eat..
Pour over salad just before serving and toss. Cut up the tomatoes and mozzarella into large cubes. Add basil leaves and drizzle w/ vinegar and olive oil. All you do now is arrange the slices of Mozzarella and tomato in layers, either in rows or concentric circles, on a serving dish. Scatter the whole basil leaves over them, then, just before serving, sprinkle with plenty of salt and freshly milled black pepper and drizzle the oil all over.
