What is your favourite part about Easter!? For us, it’s probably the chocolate eggs, hands down. The small, sweet treats are so fulfilling and bring a touch of joy to the festival!
We don’t have much to write or tell you this week so we will get straight to the recipe!
Note: If you are consuming it lately and want to prepare it before just don’t add salt and balsamic vinegar before hand. Add it when you are about it eat. Otherwise, your salad will become very watery.
Mozzarella Balls Salad
- A big salad bowl
- 12 small size fresh mozzarella cheese balls
- 11/2 tbsp pesto sauce (to marinate mozzarella balls.)
- ¼ cup three color bell pepper (diced)
- ¼ cup cucumber (diced)
- ¼ cup black olives (cut into halves)
- ½ tbsp jalapenos (finely chopped)
- 1 tbsp carrots (finely chopped)
- 1 large handful of cherry tomatoes (cut into halves)
- 1 tbsp balsamic vinegar
- Sea salt and fresh cracked pepper to taste.
First, we have to marinate mozzarella balls in pesto sauce for 2 to 3 hours. Take a medium-size bowl, add mozzarella balls and pesto sauce in it, mix them gently with the spoon. Keep them in the refrigerator for 2 to 3 hours.
Combine all the other ingredients in a large salad bowl with marinated mozzarella balls and toss until thoroughly mixed.
- Serve it with some nachos or pita chips and it will be heaven!
