Mozzarella and Pomegranate Salad with Mint
Recipes Appetizers Holidays Quick and Easy Salad Vegetarian
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
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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