recipes
Grilled vegetables stack and mozzarella di buffola salad
Serves: 2
Ingredients
- 2 ball mozzarella di buffola
- Grilled zucchini and aubergine slices
- 2 tbsp sliced sun-dried tomatoes
- 1 tbsp toasted pine nuts
- Mixed salad leaves
- Extra virgin olive oil (Filipo Berrio)
- Balsamic vinegar
Method
Start this recipe by placing a small metal ring onto your serving plate. Arrange layers of grilled vegetables and sliced sun-dried tomatoes inside the ring to fill up. Remove the ring and you will have a lovely stack of vegetables. Next, repeat the process with the second serving plate. Place a ball of mozzarella on each plate and arrange on a few dressed salad leaves. Finish off drizzled with extra virgin olive oil, balsamic vinegar and sprinkle over the toasted pine nuts.
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