Warm Italian Vegetable Salad with Fresh Mozzarella: Light Recipe
Course Salad
Cuisine Italian
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 1per
Calories
Author Robin Gagnon
Ingredients
quantities are per serving
1small zucchiniquartered and sliced
½med. size sweet onionrough diced
1teaspoonolive oil
pinchof salt
pinchof red pepper flakes
6-8grape tomatoes
3-5fresh basil leaves
cupof arugulaor other dark salad greens
2slicesof fresh mozzarella
balsamic & olive oil for drizzling
fresh ground pepper
Instructions
Put teaspoon of olive oil in saute pan on med-high heat. Add the sweet onion and zucchini, sprinkle with the salt and red pepper flakes, saute until nearly cooked.
Cut grape tomatoes into 2-3 pieces, and cut basil into narrow strips (chiffonade). Toss into the pan and quick saute, just until tomatoes are warmed through.
Place arugula in plate, and top with the vegetable saute. Place the fresh mozzarella on top, grind pepper over it and drizzle with olive oil and balsamic vinegar.