Marinated Fig Mozzarella Salad Food

MARINATED FIG & MOZZARELLA SALAD

Steps:

• Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
• Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
• Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
• To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

MOZZARELLA AND FRESH FIG SALAD

Steps:

• Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade.
• Arrange mozzarella and figs on a serving plate and drizzle with marinade. Sprinkle fresh mint on top.

MEDITERRANEAN FIG & MOZZARELLA SALAD

Steps:

• In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
• In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.

MOZZARELLA SALAD

Steps:

• Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

MARINATED FIG & MOZZARELLA SALAD

Steps:

• Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste.
• Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together.
• Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
• Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste.
• To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil.

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Steps:

• Mix together first five ingredients for dressing and toss in cheese and tomatoes.
• Chill until ready to serve.

FIGS AND MOZZARELLA SALAD

Steps:

• Slice the mozzarella and figs.
• Make a vinaigrette with olive oil, balsamic vinegar, mint, basil, salt and pepper.
• Arrange the slices of figs and mozzarella on a plate.
• Dress the plate with lollo rossa and flowers.
• Serve.

MARINATED FIGS WITH PROSCIUTTO, MOZZARELLA & BASIL

Steps:

• Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
• When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
• Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.