Strawberry and Mini Mozzarella Salad with Light Herb Dressing
A bright, summery salad of sweet strawberries, creamy mini mozzarella, and fresh herbs, finished with a light lemon-honey dressing. It is ideal as a starter, picnic side, or quick…
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Servings: 4 | Prep: 15 min | Cook: 0 min | Total: 15 min
Tags: fresh herbs, light dressing, mozzarella, quick, salad, strawberry
Ingredients
- 300.0 g strawberries (hulled and halved; quarter larger ones)
- 250.0 g mini mozzarella balls (drained well)
- 15.0 g fresh basil (leaves torn or roughly sliced)
- 10.0 g fresh mint (leaves roughly chopped)
- 60.0 g rocket (optional, washed and dried)
- 3.0 tbsp extra virgin olive oil (for the dressing)
- 1.5 tbsp lemon juice (freshly squeezed)
- 1.0 tsp honey (use runny honey)
- 0.5 tsp Dijon mustard (helps emulsify the dressing)
- 2.0 pinch sea salt (adjust to taste)
- 2.0 pinch black pepper (freshly ground, adjust to taste)
Instructions
- Pat the strawberries and mini mozzarella dry thoroughly for 1 to 2 minutes at room temperature, as removing excess moisture will help the light dressing cling properly and keep the salad from becoming watery.
- Whisk the olive oil, lemon juice, honey, and Dijon mustard together briskly for about 30 seconds until lightly thickened and glossy, then season with 1 pinch of sea salt and 1 pinch of black pepper so the dressing tastes bright and balanced.
- Place the strawberries, mini mozzarella, basil, mint, and optional rocket into a large mixing bowl, spreading the herbs through evenly so every bite gets a fresh herbal note.
- Drizzle over roughly two thirds of the dressing and toss very gently for 20 to 30 seconds with a light hand, just until the fruit and cheese are lightly coated and the basil begins to smell fragrant.
- Taste one strawberry and one mozzarella ball together, then add the remaining pinch of salt and pepper if needed, tossing for another 10 seconds so the seasoning is evenly distributed without bruising the fruit.
- Transfer the salad to a serving platter or shallow bowl and spoon over the remaining dressing in a thin, even layer, making sure some herbs sit on top for a fresh finish.
- Let the salad stand for 2 minutes at cool room temperature before serving, until the flavours meld slightly and the strawberries look glossy but still hold their shape.
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