Mozzarella and Pomegranate Salad with Mint
Description
This salad is a twist on a Caprese salad. Instead of tomatoes, combine fresh mozzarella with juicy pomegranate seeds and refreshing mint leaves. It makes for a colorful,elegant dish and is a surprisingly simple holiday starter or side salad.
Ingredients
2 c. fresh mozzarella cheese in water, pearls or cubed, drained
2 c. fresh pomegranate seeds
1/2 t. sliced serrano chiles, optional
1/4 c. extra virgin olive oil
2 T. balsamic vinegar or any vinegar
1 T. fresh lime juice
kosher salt, to taste
freshly ground black pepper, to taste
1/2 c. chopped fresh mint leaves, for serving
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Remove pomegranate seeds from the pomegranate, making sure that there is no white pith. This is messy, so be careful.
In a large bowl, combine mozzarella and pomegranate seeds.
Add chiles, oil, vinegar, and lime juice; stir.
Season with salt and pepper to taste. Stir.
Arrange on a platter and if you make enough, you can arrange it in a wreath shape, if desired.
Garnish with mint just before serving. Serve chilled or at room temperature.
If desired, serve with a fresh French stick or toasted ciabatta.
Tip: The pomegranate can be seeded up to 2 days ahead of time and chilled in the refrigerator. Be careful when seeding, clothes could be stained.
Prep Time
Cook Time
PT0M